Spicy Thai Chicken and Veggie Noodles

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 Green bell pepper
  • 4 Green onions
  • 6 oz Mushrooms
  • 1/4 cup Peanuts
  • 1 Red bell pepper

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1/2 cup Soy sauce, low sodium
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 12 oz Style noodles like rice noodles, Asian

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 tsp Red chili paste
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Sesame oil

Found on jocooks.com

Description

Directions

• Cook the Asian style noodles according to package directions.
• Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally.
• Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
• In the meantime whisk all the sauce ingredients together in a medium size bowl and set aside.
• Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
• Garnish with chopped green onions and peanuts.

Nutrition