Ingredients

The following ingredients have 6 Servings
  • 1/2 cup canola oil
  • 2 large cloves garlic, peeled
  • 1/3 cup low sodium soy sauce
  • 1/4 cup white distilled vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon lemongrass or ginger paste
  • a couple BIG squeezes of lime juice (to taste)
  • 1/4 cup peanut butter
  • 4 ounces brown rice noodles (affiliate link)
  • 1 lb. boneless skinless chicken breasts
  • 5-6 cups baby kale or spinach
  • 3 large carrots, cut into small, thin pieces*
  • 3 bell peppers, cut into small, thin pieces*
  • 1 cup packed cilantro leaves, chopped
  • 4 green onions, green parts only, chopped
  • 1/2 cup cashews or peanuts

Instruction

  • Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
  • Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
  • Prep all your veggies and toss together in a bowl.
  • Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
  • Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
  • Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)