Peanut Lime Chicken Noodles – Gluten free!

If you have talked to me recently you *KNOW* that these have recently been my GO TO dinner. They are absolutely SO delicious and really not that hard to make. I orignally found this recipe on Delish.com but I have modified this to be Gluten free and also to add some more veggies and also less fat!

This does not take long at all! Max 30-45 minutes depending on the state of your chicken (frozen or not)! Now you are going to need rice noodles. You can find these most commonly at Kroger, Walmart, Food City and most major stores, however these are not going to be with the spaghetti noodles they will be with the Asian sauces, you will also need Coconut aminos. This will act as your soy sauce for all of my gluten free peeps, if you’re normal you can just use soy sauce!

You can also make this vegan/ vegetarian as well by skipping the chicken and adding another protein source like chickpeas!

Ingredients that you will need:

1 package of 8oz rice noodles
4oz of powdered peanut butter/4 tables spoons (already mixed with water) (can use peanut butter but this will make it more kcals)
3 Tablespoons of Sweet Chili Sauce
2 Tablespoons of Coconut Aminos (or soy sauce)
1 Tablespoon of Siracha
1/2 tsp of lime zest
2 Tablespoon of lime juice
2 small chicken breasts (about 8oz of chicken)
2 small bell peppers, thinly sliced
3 cloves of minced garlic
White Scallions bundle (just the white parts)
1 good shake of dried ginger (around 2 tsps)
1/2 cup of fresh cilantro (can skip this if you dont have it)
1/3 cup of roasted, salted peanuts, finely chopped
Lime wedges for serving (optional)

Directions:

Step 1: Bring a medium pot of water to a boil; generously season with salt and a splash of oil. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander and rinse with cold water.

Step 2: Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth; set aside.

Step 3: In a large skillet over medium-high heat, heat oil or nonstick cooking spray. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell peppers, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.

Step 4: Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.

Step 5: Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside and cry with happiness because it’s so delicious!