Description
These spicy almond butter noodles with chicken are gluten free, almost a one-pot meal, and super easy to make any night of the week! They make a great meal prep and will certainly become part of your weekly dinner rotation.
Equipment
Ingredients
Units
Scale
- 3 tbsp tamari
- 2 cloves garlic, minced
- 2 tbsp chili crunch
- 1 tbsp brown sugar
- 1 small lime, juiced
- 3 tbsp almond butter
- 1/2 cup water
- 1lb boneless skinless chicken breast, sliced
- 1–2 tbsp avocado oil
- 3 baby bok choy, chopped
- 1 red bell pepper, sliced
- 1/4 cup green onions, greens only, sliced
- 10 oz gluten-free ramen noodles or soba noodles
Instructions
- Mix the sauce. In a bowl, combine tamari, garlic, chili crunch, brown sugar, lime juice, and almond butter. Whisk until combined, then add water a little bit at a time and keep whisking until smooth. Taste the sauce; if it’s sufficiently salty, then either lightly season the chicken, or don’t season it at all, to avoid over-salting this dish.
- Cook the chicken. Heat oil in a large skillet over medium-high heat. Cook the chicken for about 3-4 minutes per side until cooked through to an internal temperature of 165ºF. Remove from the pan and set aside.
- Cook the vegetables. Add the bok choy and red pepper to the same skillet and cook for 4-6 minutes, stirring occasionally.
- Cook the ramen. While cooking the chicken, bring a pot of salted water to a boil. Cook the entire 10oz package of ramen according to package instructions.
- Mix everything together. Add the chicken back into the pan with the vegetables and pour in the almond butter sauce. Add the ramen to the pan and mix everything together.
- Serve and enjoy! Serve and top with some green onion (optional) and a squeeze of lime juice and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 699
- Sugar: 7.9 g
- Sodium: 2130 mg
- Fat: 36.4 g
- Carbohydrates: 57.9 g
- Protein: 38.1 g
- Cholesterol: 82.7 mg