Thai Peanut Noodle Bowls

Who needs Chin's or Noodles & Co. when you can make your own lower fat, lower calorie version at home?

Recipe
1 Tbsp. olive oil
2 boneless skinless chicken breasts, cut into bite size pieces (4 oz each)
1/4 C. chicken broth
1 head of broccoli, cut into bite size pieces
1 large carrot, sliced
1/4 medium onion, diced
4 Tbsp. Thai peanut sauce (I used Leann Chin's)
2 bundles Udon noodles
1-2 Tbsp. hot water
2 Tbsp. peanuts, chopped

Heat olive oil in a wok, then add onion and carrots.  Saute for a few minutes until onions become slightly translucent.  Add chicken broth and chicken.  Cook over low heat until chicken is no longer pink.  Add broccoli and cook until broth has almost entirely evaporated.  In a bowl, whisk together Thai peanut sauce and hot water - this is just to thin out the sauce a bit.  Add cooked Udon noodles and sauce to wok.  Toss until thoroughly combined.  Top with peanuts just before serving.

Comments
 - I added a bit of sriracha sauce to my bowl as well for a little extra kick
 - Could also use angel hair, soba or spaghetti in place of the Udon noodles
 - I added the chicken broth on a whim since the chicken cooks quickly in the wok; the broth kept the chicken moist and tender
 - Next time I might marinate the chicken for a few hours to give it a bit more flavor, using something simple like olive oil, soy sauce, and maybe a bit of sriracha

Rating
4/5

WW PointsPlus
10 (4 servings)