This saucy noodle bowl hits the table in a quick 20 minutes! You'll stir-fry juicy dark meat chicken with carrots, and add in a sweet-tangy-umami mix of Thai chili sauce, soy, vinegar, and sesame oil. Toss in in tender vermicelli noodles, drizzle with Sriracha, and sprinkle with scallions and peanuts for zingy flavor and nutty crunch in every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Scallions
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
Sesame Oil
(Contains Sesame)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains Peanuts)
2 teaspoon
Sriracha
4 ounce
Sweet Thai Chili Sauce
4 ounce
Shredded Carrots
3.5 ounce
Vermicelli Noodles
10 ounce
Diced Skinless Dark Meat Chicken
Salt
Pepper
Cooking Oil
• Bring a medium pot of salted water to a boil (large pot for 4 servings). • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, scallion whites, half the soy sauce, half the sesame oil, and half the vinegar (all the soy sauce, all the sesame oil, and all the vinegar for 4).
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain. TIP: You’ll finish the noodles in the next step.
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and carrots in an even layer. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until carrots are browned and chicken is cooked through, 4-6 minutes. • Turn off heat. Add sauce to pan; stir to combine.
• Transfer drained noodles to pan with chicken mixture; toss to combine. • Divide noodles and chicken between shallow bowls. Garnish with scallion greens and peanuts. Drizzle with as much Sriracha as you like. Serve.
Poultry is fully cooked when internal temperature reaches 165°.