Chicken Chili Peanut Noodles

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanuts

  All types, raw

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Rice noodles

  Dry

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tsp or 2g

• Carrots

  Raw

  ½ cup grated or 55g

• Sweet Chili Sauce

  May Ploy - Walmart

  4 oz or 113g

• Fish sauce

  Ready-to-serve

  ½ tbsp or 9g

Directions

1. Bring a medium pot of lightly salted water to a boil; set a colander in the sink.
2. Rinse and pat dry the cilantro and limes. Prep a cutting board and knife.
3. Stem and coarsely chop the cilantro; cut the limes into quarters.
4. Mince the garlic. Trim the scallions, slicing the white parts thinly and the green parts on a bias; keep them separate.
5. Coarsely chop the peanuts.
6. Pat the chicken dry with paper towels (do not rinse) and slice into 1/4-inch strips on a clean board.
7. Boil the rice noodles until just tender, about 4 minutes or per package directions, stirring occasionally.
8. Drain in the colander, rinse briefly under cool water, then return to the pot and toss with 1 teaspoon olive oil to prevent sticking; set aside.
9. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Season the sliced chicken with salt and pepper, then add to the hot pan.
10. Cook, stirring occasionally, until lightly browned and the thickest pieces reach 165°F, 5–6 minutes. Transfer to a plate and wipe out the pan.
11. Return the pan to medium-high heat with the remaining 1 teaspoon olive oil. Add the garlic, scallion whites, and carrots; sauté until just starting to soften, about 2 minutes.
12. Add the noodles and chicken to the pan along with the sweet chili sauce and fish sauce. Toss until evenly coated and heated through, about 2 minutes.
13. Serve in bowls and garnish with peanuts, scallion greens, and cilantro. Offer lime wedges for squeezing at the table.