Asian chicken and veggie bowl with rice noodles
Uncooked boneless skinless chicken breast
5 oz, thin cutlet
1 cup(s), small florets or baby broccoli stalks
Sweet red pepper(s)
½ medium, cut in 2 even pieces
Low sodium soy sauce
2 tbsp(s), divided (or to taste)
Cooked rice noodles
Asian fish sauce
½ tsp(s), Thai variety recommended
2 tbsp(s), chopped, fresh leaves
Unsalted dry roasted peanuts
2 tsp(s), chopped
Sriracha hot sauce
- Coat grill or grill pan with nonstick spray and heat over medium-high.
- In shallow bowl, place chicken, broccoli, and bell pepper. Drizzle with 1 tbsp soy sauce and toss until coated. Coat chicken and vegetables with nonstick spray. Grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and bell pepper into strips. Place noodles in a storage container. Top noodles with chicken and vegetables.
- In small bowl, stir fish sauce, sugar, and remaining 1 tbsp soy sauce. Store sauce in container. Refrigerate containers until you’re ready to eat. Drizzle sauce over chicken. Sprinkle with cilantro, peanuts, and sriracha.
- Makes 1 serving.