Chicken Satay Noodle Bowls

Ingredients

• 1 1/2 lb chicken breast
• 8 oz rice noodles
• 1/3 cup peanut butter
• 1/2 cup light coconut milk
• 3 tbsp low-sodium soy sauce
• 2 whole lime
• 1 tbsp honey
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tbsp ginger
• 1 tbsp olive oil
• 1 medium red bell pepper
• 2 medium carrot
• 1 medium cucumber
• 3 stalks scallions
• 1/4 cup cilantro
• 1/4 cup roasted peanuts
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to Make Chicken Satay Noodle Bowls

1. Trim any fat from the chicken breasts and slice across the grain into 1/4–1/2-inch strips; season the slices with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Make the peanut-lime sauce by whisking together the peanut butter, light coconut milk, 2 tbsp low-sodium soy sauce, juice of 1 lime (about 1 1/2 tbsp), honey, 1 tsp sesame oil, 1 minced garlic clove, and grated ginger; add 2–3 tbsp warm water to reach a pourable consistency and set 1/3 cup of the sauce aside for serving.
3. Quick-marinate the chicken by tossing the strips with the remaining 1 tbsp low-sodium soy sauce, 3/4 tsp sesame oil, 1 minced garlic clove, 1/2 tbsp grated ginger, and a pinch of pepper; let sit at room temperature while you prep vegetables (15 minutes max).
4. Bring a large pot of water to a boil, cook rice noodles according to package directions (usually 4–6 minutes) until just tender, drain, rinse under cold water, and toss with a drizzle of olive oil to prevent sticking.
5. Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat and cook the marinated chicken in a single layer, turning occasionally, until browned and cooked through (about 6–8 minutes); transfer chicken to a plate and cover loosely.
6. In the same skillet, add the sliced red bell pepper and julienned carrots and sauté for 3–4 minutes until crisp-tender; remove from heat and toss with a pinch of salt and pepper.
7. Warm the reserved peanut-lime sauce in a small saucepan over low heat or in the microwave for 20–30 seconds; taste and adjust with extra lime juice or a splash of soy if you want it tangier or saltier.
8. Assemble bowls by dividing the noodles among 4 bowls, topping with sautéed vegetables, chicken strips, sliced cucumber, chopped scallions, cilantro, and a drizzle of warm peanut-lime sauce; finish with chopped roasted peanuts and lime wedges.
9. For meal prep, cool components completely before storing: keep sauce in a separate airtight container and store noodles, chicken, and vegetables in compartmentalized containers for up to 4 days; reheat gently and add fresh garnishes before serving.

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