Spicy Peanut Chicken and Noodles
RECIPE:2 servingsPer serving: 283 cals/14g fat/2g sat fat/9g carb/3g fiber/4g sugar/27g protein
INGREDIENTS:4 ounces hearts of palm pasta or soba noodles [cook the soba noodles and set aside if using]1/2 pound boneless, skinless chicken thighs or 6 ounces cooked chicken1 1/2 tsps garlic infused olive oil [or olive oil]Avocado cooking sprayCrushed red pepperChinese 5 Spice4 tsps powdered peanut butter4 tsps natural peanut butter1 tbs low sodium soy sauce1 tbs rice wine vinegar2 tbs + 1 tsp water2 garlic cloves, minced1/4 teaspoon minced fresh grated ginger1 cup red bell pepper, julienned [cooked in microwave until crisp-tender]1 scallion, sliced thin1. To cook the chicken: Add chicken thighs to slow cooker. Season both sides with Kosher salt and pepper. Add water until just about covered. Cover, cook on low for 4 hours or until juices run clear. 2. When ready to prepare dinner, drain hearts of palm pasta and rinse well. Allow to fully drain while preparing everything. 3. Prepare sauce by combing peanut butter through water. Set aside. 4. Spray a 9 inch cast iron skillet with avocado cooking spray. Add garlic infused olive oil. Sprinkle red pepper flakes, to taste on bottom of pan [I used 1/4 tsp]. Heat skillet to medium. Once pan is warm, lightly sprinkle the bottom of pan with Chinese Five Spice. Add chicken and warm for 1-2 minutes. Sprinkle top with a little Chinese Five Spice. Flip. Warm other size for 1-2 minutes. Remove. Add garlic and ginger to pan and warm until fragrant, 1-2 minutes. Remove chicken. Spray with a little more avocado cooking spray and a dash of water if pan looks dry. Add noodles and stir fry until dry, 2-3 minutes. Add sauce and bell pepper. Toss to coat. Return chicken to skillet along with scallion. Warm through and serve.