Chicken rice noodles are a quick and colorful dish that brings together tender chicken, silky rice noodles, and crunchy fresh vegetables, topped off with a creamy peanut sauce. The peanut sauce contains a dose of healthy fats that aid in absorbing the vitamins from the vegetables! This dish offers a great blend of textures, nutrients, and flavors that can be enjoyed hot or cold to provide a satisfying lunch or dinner!
Prep Time
10 minutes
Cook Time
20 minutes
Makes
4 servings
Ingredients
Chicken
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 pound of chicken tenders, cubed
Other
8 ounces of dry rice noodles
4 to 6 tablespoons of pre-made Thai peanut sauce
1 medium jalapeno, thinly sliced (seedless for less heat, if desired)
1 red bell pepper, thinly sliced
1/2 English cucumber, thinly sliced
1 cup tri-color coleslaw mix (dressing not needed)
1/2 bunch fresh cilantro, chopped
Asian-style crunchy noodles
Sesame seeds, for garnish
Preparation
- Combine lemon juice, olive oil, salt, garlic powder, and pepper in a large bowl, stirring well.
- Add cubed chicken to bowl and gently toss until evenly coated.
- Heat a medium sized frying pan over medium heat. Once hot, add the chicken to the skillet and cook for 4 to 5 minutes without touching the chicken.
- After 4 to 5 minutes, flip chicken using a spatula until all sides are browned and internal temperature is 165 degrees Fahrenheit. Remove from heat to avoid overcooking.
- Prepare rice noodles according to packet directions.
- Once cooled, place noodles in a bowl and pour peanut sauce over the noodles. Toss to coat.
- Assemble the bowls by adding noodles, jalapeños, bell peppers, cucumbers, coleslaw mix and chicken. Drizzle with additional Thai peanut sauce if desired. Top with cilantro, Asian-style crunchy noodles, and sesame seeds.
- Enjoy!
- Store in an airtight container in the refrigerator for up to 3 days. This recipe does not do well with freezing.
Nutrition Information
Calories: 480, Fat: 9g, Protein: 40g, Carbohydrates: 62g, Fiber: 4g, Sodium: 520mg
Adapted from: Peanut Noodle Bowls with Chicken Recipe | Food Network Kitchen | Food Network