In the fresh meat case
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Prep Time: min
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Cook Time: min
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Serves 4
- 0
Calories
- 0G
Protein
- 0MG
Sodium
- 0G
Sat.fat
- 0G
Sugar
In the fresh meat case
Ingredients
4 oz vermicelli rice noodles, cook according to pkg directions
1 jar peanut sauce
2 tbsp olive oil
salt and pepper (to taste)
1/2 head green cabbage, sliced
1 carrot, julienned
2 small cucumbers, thinly sliced
1/2 mango, cubed
1 pkg mung beans
1 avocado, sliced
1 spring onion, sliced
1/3 cup roasted peanuts, roughly chopped
optional herbs: cilantro, mint, thai basil
1 lime, cut in wedges
hot sauce
In a medium bowl, combine 3/4 cup peanut sauce (thin with a little water if too thick) and chicken breast strips to marinate for at least 30 minutes.
On a grill pan or sauté pan, heat oil over medium heat until shimmering. With tongs, remove the chicken from the marinade and place directly onto pan in one layer. If the pan isn’t large enough, make in batches. Season with salt and pepper.
Cook for 3-4 minutes per side, not moving or flipping until well browned. Chicken is ready when an insta-read thermometer reads chicken at 165℉.
Transfer grilled chicken to plate to rest while you assemble the bowls.
To assemble bowls, equally divide the rice noodles into four bowls, top with cabbage, carrot, cucumbers, mango, mung beans and avocado.
Add sliced chicken with any reserved juices, and top with spring onions, peanuts and herbs.
Drizzle with peanut sauce (thin with a little water if too thick). Serve with lime wedges and favorite hot sauce.
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