Thai Chicken Bowls

I was feeling like some Thai chicken dish, and decided to make this. The noodles in the salad help make it a more 'resistant starch' and are nice on a warm evening.

     

Ingredients: 

Chicken and Salad:

• 1.25 pound boneless chicken breast, sliced thin
• 1 bell pepper, thinly sliced
• 1/2 cup carrots, shredded
• 1 tablespoon canola oil
• 1/2 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 6 ounces whole wheat noodles, cooked then cooled (break them in half)
• 2 handfuls of spinach, cut into pieces
• several prigs of basil and mint, julienned

Peanut Sauce:

• 125 gr peanut butter, warmed
  
• 1/2 cup warm water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 tablesppon maple syrup
• 3 tablespoons soy sauce
• 1.5 teaspoons rice wine vinegar (or apple cider vinegar)
• 1/2 teaspoon Sriracha sauce (or to taste)

       

Instructions:

1. Cook noodles, then rise and set aside 
2. Combine water and peanut butter, warm in microwave until you can stir together
3. Stir in rest of sauce iingredients, taste and adjust spices as needed.  Add in the chopped herbs,
4. Stir 4 tablespoons marinade into cooked noodles, chill in freezer for 30 minutes, then place in refrigerator.
5. Marinate chicken in about 4 ounces of sauce for 30 minutes to an hour (reserve the rest of the sauce)
6. Whisk oil and vinegar together, mix in bell peppers, carrots, and spinach. Let sit while you cook the chicken. 
7. Heat a tablespoon of oil in a skillet over medium heat.
8. Add 1/2 of chicken to skillet, let sit for a few minutes to carmelize. Flip chicken, and let sit for a few minutes. Repeat with rest of the chicken, adding more oil to pan if needed. 
9. Stir remainingg sauce, noodles and veggies and herbs together, place on plates.
10. Place chicken on top of noodles and veggies, then serve.

 

Carole's Notes:

We liked this!

The recipe is adapted from https://pinchofyum.com/thai-peanut-chicken-bowls with the sauce adapted from https://jessicainthekitchen.com/thai-peanut-sauce-recipe/