Step 1

In a bowl, whisk together the soy sauce, lime juice, chili garlic sauce, peanut butter, and chicken broth. Set the sauce aside.

Step 2

Heat the oil in a large skillet over medium heat.

Step 3

Add the chicken and season it with 1/2 of the garlic powder, cayenne, salt, and pepper.

Step 4

Cook undisturbed until golden, about 8 minutes.

Step 5

Flip the chicken and season the other side with the remaining garlic powder, cayenne, salt, and pepper, and cook until cooked through at 165 degrees F internally, about 8 minutes.

Step 6

Set the chicken aside to let rest for 10 minutes.

Step 7

Cut the chicken into bite-sized pieces.

Step 8

Add the garlic and green onions to the skillet and cook until fragrant, about 1 minute.

Step 9

Add the bell pepper, carrots, and zucchini, and cook until soft, about 6 minutes.

Step 10

Add the cooked chicken to the veggies, stirring.

Step 11

Pour the sauce over the chicken and veggies.

Step 12

Simmer until the sauce thickens slightly, about 2 minutes.

Step 13

Add the cooked noodles, tossing to coat.

Step 14

Garnish with the cilantro and serve.