Sweet and Spicy Chicken Noodle Bowls with Peanut Dressing
Loaded with crunchy veggies, stick-to-your-ribs noodles and topped with grilled chicken that boasts a to-die-for marinade, this bowl makes a satisfying lunch or dinner -- and tastes great the day after you make it. You will have leftover peanut dressing from this recipe -- use it to spice up a veggie soup or toss in a stir fry. This recipe makes 2 servings.
prep time
1 hour / 0 mins
cook time
15 minutes
Ingredients
For the dressing:
1/3 cup creamy peanut butter
2 tablespoons soy sauce or tamari
2 tablespoons unseasoned rice vinegar
Juice from 2 fresh limes
1 Tablespoon honey
1/2 teaspoon grated ginger
1 clove garlic, finely minced or grated
1 teaspoon sesame oil
1 teaspoon Sriracha
1/4 cup water
For the chicken/marinade:
2 boneless, skinless chicken breasts, pounded to 1/2" thick
1 tablespoon soy sauce or tamari
1 clove garlic, finely minced or grated
1/2 teaspoon Sriracha
3 tablespoons neutral flavored oil
1/2 teaspoon each salt and pepper
Remaining ingredients:
4 ounces Asian noodles, cooked according to package instructions
1/2 mango, pitted, peeled and diced
1/2 bell pepper, seeded, cored and chopped
1/2 small white onion, peeled and chopped
Crushed peanuts and red pepper flakes, for garnish
1/3 cup creamy peanut butter
2 tablespoons soy sauce or tamari
2 tablespoons unseasoned rice vinegar
Juice from 2 fresh limes
1 Tablespoon honey
1/2 teaspoon grated ginger
1 clove garlic, finely minced or grated
1 teaspoon sesame oil
1 teaspoon Sriracha
1/4 cup water
For the chicken/marinade:
2 boneless, skinless chicken breasts, pounded to 1/2" thick
1 tablespoon soy sauce or tamari
1 clove garlic, finely minced or grated
1/2 teaspoon Sriracha
3 tablespoons neutral flavored oil
1/2 teaspoon each salt and pepper
Remaining ingredients:
4 ounces Asian noodles, cooked according to package instructions
1/2 mango, pitted, peeled and diced
1/2 bell pepper, seeded, cored and chopped
1/2 small white onion, peeled and chopped
Crushed peanuts and red pepper flakes, for garnish
Directions
Make the dressing: Whisk all ingredients together in a non reactive bowl until well combined. Cover and set aside until ready to use.
Make the chicken: Whisk soy/tamari, garlic, Sriracha, oil, salt and pepper in a small bowl until well combined. Add the marinade and the chicken to a large, resealable plastic bag, close the bag and massage the marinade into the chicken well. Let marinate, for 30 minutes up to an hour.
Preheat your grill or grill pan to medium-high heat. While the grill is preheating, remove chicken from the refrigerator, pull out of marinade, shake off excess liquid and let rest for 10-15 minutes.
Place chicken on the grill and cook for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove from the grill and let rest for a few minutes.
To assemble the bowls, add the noodles to 2 serving bowls, distributing equally amongst the bowls. Slice chicken and place a sliced breast on each bowl. Add mango, pepper and onion. Drizzle with peanut dressing and top with pepper flakes and crushed peanuts. Serve immediately.
Make the chicken: Whisk soy/tamari, garlic, Sriracha, oil, salt and pepper in a small bowl until well combined. Add the marinade and the chicken to a large, resealable plastic bag, close the bag and massage the marinade into the chicken well. Let marinate, for 30 minutes up to an hour.
Preheat your grill or grill pan to medium-high heat. While the grill is preheating, remove chicken from the refrigerator, pull out of marinade, shake off excess liquid and let rest for 10-15 minutes.
Place chicken on the grill and cook for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove from the grill and let rest for a few minutes.
To assemble the bowls, add the noodles to 2 serving bowls, distributing equally amongst the bowls. Slice chicken and place a sliced breast on each bowl. Add mango, pepper and onion. Drizzle with peanut dressing and top with pepper flakes and crushed peanuts. Serve immediately.
