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)
- ¼ cup chopped fresh cilantro
- 2 Tbsp toasted sesame seeds
- 2 (12-oz) pkg stir-fry vegetable medley
- 1 (12-oz) pkg zucchini spirals (such as Green Giant)
- 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 cilantro and sesame seeds; remove from skillet.
- Meanwhile, cook vegetables and zucchini according to package directions.
- Divide zucchini among 6 bowls; arrange chicken and vegetables over zucchini. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
364
|
364
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 596 | 596 |
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