CHOPPED CHICKEN SESAME NOODLE BOWLS

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Chopped Chicken Sesame Noodle Bowls – loaded with veggies, chicken, cilantro, and a homemade sesame-peanut sauce. So good!

I’m somewhat having a second with noodles.

Or then again, similar to, 5,000,000 minutes throughout January 2015. The main explanation I was constrained to make this in any case was on the grounds that the time had come to continue on from the Vietnamese Chicken Salad with Rice Noodles subsequent to making it for each feast throughout the previous 30 days, and this appeared to be a coherent following stage to, um, more noodles.

In any case, these slashed chicken sesame noodle bowls are something other than heavenly, fork-spinning noodles. This formula is about the natively constructed sesame-nut sauce that is really simple and all set with simply your standard storage room fixings. In addition there’s a procession of vivid destroyed veggies and a small bunch of sautéed-in-sesame-sauce destroyed chicken just in case.

You’ll throw every one of those dresses up in the skillet (hot or cold! whatchu like?), toss a modest bunch of cilantro and red pepper chips and sesame seeds on top since it looks wonderful and it IS magnificent, and blast.

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You’ll be all googly-eyes over your triumphant feast of velvety, delectable, filling and generally sound sesame noodle bowls.

Chopped Chicken Sesame Noodle Bowls – loaded with veggies, chicken, cilantro, and a homemade sesame-peanut sauce. So good!

  • PREP TIME: 10 mins
  • COOK TIME: 20 mins
  • TOTAL TIME: 30 minutes
  • YIELD: 4–6

INGREDIENTS

Sesame Sauce

  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 cloves garlic
  • 1 tablespoon fresh ginger (I use a fresh paste)
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 3–4 tablespoons water
  • 2–3 tablespoons sesame seeds
  • 1/2 teaspoon red pepper flakes

Other Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 4 ounces soba noodles
  • 1 cucumber (can swap for other veggies, too)
  • 3 large carrots
  • 1 handful cilantro

INSTRUCTIONS

  1. Sauce: In a food processor, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.
  2. Noodles: Cook soba noodles according to package directions. Drain and set aside.
  3. Chicken: Heat a large skillet with a little oil over medium heat. Cut the chicken breasts in half if they are large. Add the chicken; sprinkle chicken with salt and pepper. Saute until barely golden brown on the outside. Add about a third of the sesame sauce to the chicken with a little water to thin it out. It might splatter, so turn down the heat at this point and have a lid ready. Let the chicken finish cooking in the sauce for a few minutes. Remove the chicken from heat, let cool slightly, and shred.
  4. Veggies: Chop the veggies super-finely or put them in the food processor and get them all minced up. Drain out any excess moisture.
  5. Toss everything together and serve hot or cold.
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NOTES

  • For a completely sugar free version of this recipe, use white distilled vinegar.

NUTRITION FACTS

  • Total Fat 16.1g 21%
  • Cholesterol 55.2mg 18%
  • Sodium 452.2mg 20%
  • Total Carbohydrate 23.7g 9%
  • Dietary Fiber 2.4g 9%
  • Sugars 3.8g
  • Protein 23.5g 47%
  • Vitamin A 322µgVitamin C 4.7mg 36%
  • Potassium 595.7mg 13%
  • Phosphorus 293.6mg 23%
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