Asian Chicken & Veggie Bowl with Rice Noodles

Name: Asian Chicken & Veggie Bowl with Rice Noodles
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Cuisine: Asian, Thai
Ingredients: 4 spray(s) Cooking spray; 5 oz Uncooked boneless skinless chicken breast thin cutlet; 1 cup(s) Uncooked broccoli small florets or baby broccoli stalks; 0.5 medium Sweet red pepper(s) cut in 2 even pieces; 2 Tbsp Low sodium soy sauce divided (or to taste); 0.5 cup(s) Cooked rice noodles; 0.5 tsp Asian fish sauce Thai variety recommended; 0.25 tsp Sugar; 2 Tbsp Cilantro chopped, fresh leaves; 2 tsp Unsalted dry roasted peanuts chopped; 1 tsp Sriracha hot sauce or to taste

4 steps

Prep:20minCook:6min

This delicious and colorful stunner of an entrée comes together in just 25 minutes and is the perfect recipe for one. You can also streamline the prep work even more by using leftover cooked chicken breast and grilled vegetables. We call for chicken cutlets, broccoli, and red peppers, but feel free to experiment with chicken thighs, mushrooms, spinach, onions...whatever you may happen to have on hand. The soy sauce and fish sauce give it that ultimate umami bomb, while Sriracha helps balance it out by providing a touch of heat. You can also easily scale up the recipe if you want to serve these delightful bowls to a crowd.

Updated at: Wed, 16 Aug 2023 23:56:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories745.8 kcal (37%)

Total Fat47.6 g (68%)

Carbs39.6 g (15%)

Sugars7.7 g (9%)

Protein40.2 g (80%)

Sodium1377.2 mg (69%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

4 spraycooking spray

5 ozboneless skinless chicken breast

Uncooked, thin cutlet

1 cupbroccoli

Uncooked, small florets, or baby broccoli stalks

0.5Sweet red pepper

medium, cut in 2 even pieces

2 TbspLow sodium soy sauce

divided, or to taste

½ cuprice noodles

Cooked

½ tspfish sauce

Asian, Thai variety recommended

¼ tspsugar

2 TbspCilantro

chopped, fresh leaves

2 tspUnsalted dry roasted peanuts

chopped

1 tspSriracha hot sauce

or to taste

Instructions

Step 1

Coat grill or grill pan with nonstick spray and heat over medium-high.

Step 2

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 storage container. Top noodles with chicken and vegetables.

Step 3

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.

Step 4

Makes 1 serving.

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