Remove the sauce cup from the vegetable container and set aside. Our chef recommends using a 10”-12" non-stick sauté pan or wok. Heat the pan for 2 minutes over medium-high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the chicken to the pan in a single layer; sear for 2 minutes (or until golden brown). Turn the pieces over and cook through. Remove the chicken from the pan and reserve. Add the vegetables and cook 2-3 minutes or until al dente. Add the noodles and the basil. Toss and cook for 1 minute more. Return the chicken to the pan, add the peanuts and sauce. Toss to coat all ingredients and cook for 1 minute more. Serve and enjoy!