YOUR SOLIN GENERATED RECIPE
Spicy Creamy Peanut Chicken Noodles with Fresh Greens
Enjoy a dynamic bowl featuring tender, spicy grilled chicken paired with whole wheat noodles enveloped in a creamy peanut-coconut sauce, accented by crisp fresh greens and a zingy kick from sriracha and ginger.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Noodles
1 tbsp Natural Peanut Butter
1/4 cup Light Coconut Milk
1 cup Fresh Spinach
1/4 medium Carrot (julienned)
Aromatics & Spices (Sriracha, Garlic, Ginger)
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt, pepper, and a touch of ginger.
In a small bowl, whisk together the natural peanut butter and light coconut milk until smooth; add in a squirt of sriracha and minced garlic to taste.
Cook whole wheat noodles according to package instructions until al dente, then drain and set aside.
Sauté the chicken strips in a non-stick pan over medium-high heat until cooked through and lightly browned.
Add the noodles to the pan with the chicken along with the julienned carrot; toss together briefly.
Pour the peanut-coconut sauce over the mixture, stirring to evenly coat the noodles and chicken.
Fold in the fresh spinach just at the end, allowing the residual heat to wilt the leaves slightly.
Plate the dish and add an extra dash of sriracha if a spicier kick is desired.