"Ready in under 30 minutes; low-fat, loaded with veggies and flavor. I make it quick and easy using a bottled peanut sauce. If you have more time, make your own sauce, using “Thai Peanut Butter Sauce” submitted on this site by sal, or your own recipe. This makes 2 very generous servings; it will feed 3 or even 4 if combined with other dishes like soup, salad or egg rolls."
If chicken is frozen, thaw about halfway in microwave. Rinse, pat dry and cut chicken into bite-size pieces. Brown cut up chicken in oil in a large frying pain or wok. Season to taste with salt & pepper; add 1 Tbsp soy sauce.
Bring a 2 or 3 quart sauce pan of water to a boil.
Break ramen noodles into it; reduce heat & simmer 3 mins. Add chopped broccoli to the noodles and water. Remove from heat and let stand.
To browned chicken in wok, add the carrot. Continue cooking on medium heat for 1-2 minute; then add onions and celery.
Cook, stirring frequently, for another 2 minutes; add bell pepper.
Cook and stir another minute or two. Drain any liquid you may have in the wok.
Next stir in: remaining soy sauce, Thai peanut sauce, and peanut butter, mix well.
Simmer over low heat another two minutes while you drain excess water from ramen noodles and broccoli.
Then add noodles/broccoli to the chicken/vegetables/sauce in the wok; heat through and toss to coat noodles.
Add crushed red pepper flakes and peanuts for garnish.
Toss again to mix, then divide onto plates and serve. Serve additional crushed red pepper flakes on the side for extra kick!