Thai Chicken & Noodles (Edit recipe)

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I’m always trying to get more vegetables in each meal. I think it is hugely beneficial to increase the variety of vegetables we eat each week. But, I always want it to taste amazing. This dish comes together quickly and is creamy and delicious. Hope you enjoy.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4

Ingredients

3 Chicken Breasts, Boneless Skinless
2 Tbsp Olive Oil
1 tsp Salt
.5 Bell Pepper, Any color, diced
.5 Red Onion, Diced
4 pieces Celery, Chopped
8 pieces Brussels Sprouts, Small chop
3 cloves Garlic, Minced
1 Rice Noodles, I like the Pad Thai, but any will do
.33 cup Creamy Peanut Butter
.5 cup Coconut Aminos
1 tsp Arrowroot Flour
2 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the chicken up into bite size pieces.
In a large pot cook the chicken in olive oil, add the salt, on medium heat until done, about 8-9 minutes.
Fill a large pot 1/2 full with water and begin to heat on medium-high for the noodles.
Prepare noodles per package instructions.
Once chicken is done add the bell pepper, onion, celery, Brussels sprouts, and garlic.
Stir and cook for 7-8 minutes on medium heat.
Add the peanut butter and coconut aminos to pot and stir, turn heat to medium-low.
In a small bowl combine the 2 Tbsp water and 1 tsp arrowroot flour, stir until combined.
Add to pot and stir to thicken and let warm through a minute or two.
Strain noodles and add them to pot and stir.
Serve, can top with cilantro or peanuts if desired.

Notes

You can add more vegetables like carrots, zucchini, or spinach if you want to expand the nutrients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	269
Fat:	17 g
Carbohydrates:	24 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	1633 mg
Fiber:	3 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.