Course
Dinner
Servings
2
Tips & Tricks:
- 🥗 If you would rather have chicken with this week's salad, buy and make extra chicken when making this dish. Be sure to adjust your grocery list!
Ingredients:
- 4-6 oz rice noodles
- 1 tbsp of sesame or olive oil
- 1 carrot (or buy shredded)
- 1 small bell pepper (any color)
- 1/2 of an English cucumber
- 10 Thai or regular basil leaves
- 2 sprigs of fresh mint leaves
- 1/2 lb chicken breast
Peanut Sauce
- 1/4 cup smooth or crunchy peanut butter
- 1/4 cup lite coconut milk, coconut water, or regular water
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp lime juice
- 1 tsp brown sugar
- 1 tbsp chili garlic sauce or sriracha (optional)
- Salt or soy sauce to taste (or tamari for GF)
Directions:
- Cook Noodles
- Cook rice noodles according to package instructions.
- Drain and rinse with cold water.
- Drizzle sesame or olive oil over the noodles and toss to coat.
- Chicken (if you have a sous vide machine - find directions here)
- Cut chicken into 1/4 inch thick slices.
- Season chicken all over with salt and pepper, + any dried seasoning you want.
- Warm a pan over medium heat with a tablespoon of oil.
- Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
- Set aside and let cool.
- Veg Prep
- Peel and cut carrot into matchsticks
- Remove seeds, remove any thicker white pith, and slice into ¼-inch thick strips.
- Peel and cut cucumber into matchsticks.
- Chiffonade basil and mint [example].
- Peanut Sauce
- Whisk or blend all peanut sauce ingredients (except soy sauce) together.
- Taste and season with salt or soy sauce to taste. Soy sauce or more lime juice or water can also help with loosening the sauce, if needed/desired.
- Serve
- Place the noodles, carrot, bell pepper, and cucumber in a bowl.
- Drizzle enough peanut sauce over everything and toss to coat.
- Taste and toss with more sauce if desired.
- Serve topped with cooked chicken and basil and mint.