Thai Peanut Chicken Rice Noodle Bowl

You can serve this dish over rice, rice noodles, or in lettuce wraps. Excellent all three ways!

Recipe adapted from Midwest Foodie.

Ingredients:

• 1 lb. boneless chicken breast, diced into 3/4in. pieces
• 2 TBSP olive oil
• 1 TBSP red curry paste
• 1 tsp. curry powder
• 1/2 tsp. garlic powder
• 2 tsp. ginger paste
• Salt and pepper, to taste

Toppings:

• Green onions, thinly sliced
• Mint, chopped
• Parsley or cilantro, chopped
• Jalapenos, thinly sliced
• Serve over rice, rice noodles, or in lettuce wraps. Serve with Thai Peanut Sauce and Quick Pickled Vegetables

Directions:

1. Combine olive oil through salt and pepper in a bowl and mix to combine.
2. Add the diced chicken to the bowl and toss to coat evenly.
3. Cover and marinate chicken in the fridge for 1-2 hours.
4. Remove chicken from fridge and allow to come to room temperature, about 30 minutes.
5. Heat a large skillet over medium high heat. Once hot, add chicken in a single layer but don’t over crowd, cooking in batches if necessary.
6. Occasionally flip the chicken until a dark golden brown crust forms on all sides and chicken is cooked through.
7. Serve over rice, rice noodles, or in lettuce wraps. Add quick pickled vegetables and Thai peanut sauce and top with green onions, mint, parsley/cilantro, and jalapenos, if desired.

Thai Peanut Chicken Rice Noodle Bowl: