Asian Peanut Chicken Noodle Bowl

Name: Asian Peanut Chicken Noodle Bowl
Yield: 4 servings
Ingredients: 8 oz package rice noodles; 1 cup matchstick carrots; 1 Tbsp canola oil; 1 lb plain Dad's 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

By using packaged matchstick carrots and rice noodles, the prep work for this Asian Peanut Chicken Noodle Bowl is virtually nonexistent. And the simplicity of the recipe lets the beautiful freshness of each ingredient shine!

Calories: 580per serving
Servings: 4people

Ingredients

8 oz package rice noodles
1 cup matchstick carrots
1 Tbsp canola oil
1 lb plain Dad's 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

Instructions

Prepare noodles according to package instructions. Add matchstick carrots to the boiling water and drain.
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.
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.
Place cooked noodles and carrots in a bowl and top with chicken strips, drizzle with sauce and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with diced green onion, basil, cilantro and peanuts.
Try a swap
Try a Swap
For gluten free: Use tamari sauce instead of soy sauce.

Nutrition

Per Serving: Calories 580 Total Fat 23g Cholesterol 85mg Sodium 450mg Total Carbohydrate 60g Dietary Fiber 3g Protein 34g Calcium 4% Iron 10%

Nutritional values are an approximation. Actual values may vary.

Asian Peanut Chicken Noodle Bowl

By using packaged matchstick carrots and rice noodles, the prep work for this Asian Peanut Chicken Noodle Bowl is virtually nonexistent. And the simplicity of the recipe lets the beautiful freshness of each ingredient shine!

Calories: 580per serving
Servings: 4people

Ingredients

8 oz package rice noodles
1 cup matchstick carrots
1 Tbsp canola oil
1 lb plain Dad's 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

Instructions

Prepare noodles according to package instructions. Add matchstick carrots to the boiling water and drain.
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.
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.
Place cooked noodles and carrots in a bowl and top with chicken strips, drizzle with sauce and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with diced green onion, basil, cilantro and peanuts.
Try a swap
Try a Swap
For gluten free: Use tamari sauce instead of soy sauce.

Nutrition

Per Serving: Calories 580 Total Fat 23g Cholesterol 85mg Sodium 450mg Total Carbohydrate 60g Dietary Fiber 3g Protein 34g Calcium 4% Iron 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Asian Peanut Chicken Noodle Bowl

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Asian Peanut Chicken Noodle Bowl

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition