Asian Chicken Noodle Bowl
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into chunks
- 2 Tbsp sesame oil
- 2 (7-oz) pouches Korean stir-fry simmer sauce (such as Saffron Road)
- 2 Tbsp toasted sesame seeds
- ¼ cup chopped fresh cilantro
- 1 (8-oz) pkg rice noodles
- 2 (12-oz) pkg stir-fry vegetable medley
- 1 lime, cut into wedges
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Return all chicken to skillet. Add stir-fry sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done. Sprinkle chicken with sesame seeds and cilantro.
- Meanwhile, cook rice noodles and vegetables according to package directions.
- Divide noodles among 6 bowls; arrange chicken and vegetables over noodles. Serve with lime wedges.
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