30 Minute Saucy Chicken Noodles

• servings: 4 servings
• active time: 30
• total time: 30

Ingredients

14 Ounces Rice Noodles (stir fry or pad thai noodles)

1 Tablespoon Olive Oil

1 Pound Boneless Skinless Chicken Thighs (cut into bite size pieces)

2 Tablespoon Low Sodium Soy Sauce

1 Cup Bean Sprouts

1 Red Bell Pepper (seed removed and sliced thin)

1 Cup Carrot Matchsticks

3 Cloves Garlic (mashed)

2 Eggs

1 Cup Green Onions (sliced thin (this is approximately 1 bunch)

½ Cup Cilantro

1 Lime (juiced)

1/2 Teaspoon Crushed Red Pepper Flakes

1/2 Cup Low Sodium Soy Sauce

2 Tablespoon Toasted Sesame Oil

3 Tablespoon Fish Sauce

1/3 Cup Coconut Sugar

3 Tablespoon Rice Vinegar

1/4 Cup Creamy Peanut Butter

1 Teaspoon Ground Ginger

1/3 Cup Chopped Peanuts

1 Lime (juiced and drizzled on top)

Directions

To make this dish, start by preparing the noodles. Cook the noodles according to the package instructions. Once they're done, drain the water from them and set them aside.

Next, heat a large pan, on the stove, over medium heat, and add in the olive oil.

While the pan is heating, prepare the chicken by cutting the chicken thighs into bite sized pieces.

Once the oil is hot, add the chicken to the pan alongside the soy sauce. Allow it to cook for 7-8 minutes, until it's browned on all sides and almost cooked through.

Once the chicken is done, transfer it to a plate, being sure to leave the oil and chicken juices in the pan.

Next, add the bean sprouts, bell pepper, carrots and garlic to the pan.

Cook until the veggies in the oil and juices for approximately 4 minutes, until they start to soften.

While the veggies are cooking, prepare the sauce by adding the toasted sesame oil, fish sauce, coconut sugar, rice vinegar, creamy peanut butter, and ground ginger to blender.

Blend the sauce until it's smooth and creamy, then set it aside.

Once the veggies are done, push them to one side of the pan.

Then, crack both eggs into the other side of the pan and scramble them gently. Once the eggs are scrambled, combine them with the veggies.

Add the chicken back to the pan, alongside the cooked noodles, sliced green onions, cilantro, lime juice, crushed red pepper flakes, and the sauce.

Toss to combine, until the noodles and chicken are fully combined and coated in the sauce.

Once the noodles are done, remove them from the heat. Garnish them with chopped cilantro, chopped peanuts, and a squeeze of lime juice, then serve and enjoy!

Nutrition

• Calories: 796 kcal
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.02 g
• Cholesterol: 108 mg
• Sodium: 1760 mg
• Total Carbohydrate: 112 g
• Dietary Fiber: 6 g
• Total Sugars: 16 g
• Protein: 33 g