In this Thai-inspired dish, our chef showcases ingredients that were simply meant for each other: marinated chicken breast, fragrant basil leaves and chopped peanuts with carrots, bright scallions, shiitake mushrooms and slender vermicelli noodles. The sauce is light and fresh with a hint of sweetness, chili and lime — an irresistible complement to the dish.
See nutrition information for cholesterol and sodium content:
• Low Cholesterol
• High Fiber
• 2+ Servings of Vegetables
• Low Calorie
|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!