Asian Peanut Chicken Noodle Bowl
- 8 oz. package rice noodles
- 1 cup matchstick carrots
- 1 Tbsp. canola oil
- 1 lb. chicken breast
- Pinch of coarse salt
- Pinch of ground black pepper
- 3 Tbsp. peanut butter
- 2 Tbsp. brown sugar
- 2 Tbsp. less sodium soy sauce
- 1 ½ Tbsp. toasted sesame oil
- Zest and juice of 1 lime
- 1 tsp. sriracha
- 1 tsp. fresh ginger, minced or grated
- Splash of hot water
- Optional toppings: see Chef's Tips
Directions1. Prepare noodles according to package instructions. Add matchstick carrots to the boiling water and drain. 1. Heat oil in a large nonstick skillet. Season chicken breast with salt and pepper. Place chicken breasts in hot skillet and cook 4-5 minutes on each side, until juices run clear. Remove and slice chicken into strips. 1. While noodles and chicken cook, prepare sauce. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, sriracha, ginger and a splash of hot water. 1. Place cooked noodles and carrots in a bowl and top with chicken strips, drizzle with sauce and serve.
Top with diced green onion, basil, cilantro and peanuts.
For gluten free: Use tamari sauce instead of soy sauce.
Calories 580, Total Fat 23g (Saturated 3.5g, Trans 0g), Cholesterol 85mg, Sodium 450mg, Total Carbohydrate 60g (Dietary Fiber 3g, Sugars 10g), Protein 34g, Vitamin A 50%, Vitamin C 15%, Calcium 4%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Dairy Free Sodium Smart 20 Minute Meal Asian