1 lb boneless, skinless chicken breast (455 g), cubed
1 teaspoon salt
1 teaspoon black pepper
½ red onion, thinly sliced
2 cups broccoli floret (140 g)
¼ red cabbage, thinly sliced
2 red bell peppers, thinly sliced
1 ½ cups snap pea (165 g), sliced on the bias
3 carrots, thinly peeled
1 lb rice noodle (455 g), cooked
¼ cup scallion (25 g), thinly sliced on the bias
½ cup fresh cilantro (20 g), finely chopped
2 tablespoons sesame seed
Nutrition Info
Calories 931
Fat 24g
Carbs 126g
Fiber 8g
Sugar 22g
Protein 51g
How to Make It
1. Step
In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
2. Step
Heat 1 tablespoon of oil in a wok or large pan over high heat. Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes.
3. Step
Transfer the chicken to the bowl, and wipe the wok clean.
4. Step
Heat 1 tablespoon of oil in the cleaned wok over high heat.
5. Step
Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook, stirring frequently, for 3 minutes.
6. Step
Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
7. Step
Add the carrots and cook for 2 minutes, stirring frequently.
8. Step
Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
