IN THE KIT
12 ozchicken thighs
6 ozrice noodles
2 ozsesame oil
1 ozgreen onion
4 ozred bell pepper
8 ozZesty Mongolian sauce*
2 ozwhole peanuts
2 ozred onion
2 ozginger/garlic blend
*Zesty Mongolian sauce: liquid aminos, hoisin, veggie stock
Salt & pepper
Kitchen Items Needed
Bring a medium pot of salted water to a boil;
Thinly slice red bell pepper;
Halve & cut all of the onion into 1-inch thick slices;
Coarsely chop peanuts;
Coarsely chop cilantro leaves & stems;
Cut chicken into bite size pieces. Season with salt & pepper & toss with cornstarch in a medium bowl.
Thinly slice green onions.
Add rice noodles to boiling water & cook, stirring occasionally to prevent sticking, until al dente, 4–6 minutes. Drain noodles, rinse under warm running water & drain again. Toss with sesame oil & green onions.
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add red onions & a pinch each of salt & pepper. Cook, stirring occasionally, until onions are lightly browned, about 3 minutes. Add broccoli & peppers & continue to cook, stirring occasionally, until veggies are crisp-tender, about 3 minutes more. Transfer veggies to a plate.
Heat ginger/garlic blend in same skillet over medium-high with a drizzle of olive oil. Add chicken; cook, until browned & cooked through, 6-8 minutes. Stir in veggies ½ the Mongolian sauce; cook until sauce is slightly thickened & coats back of a spoon, 30 seconds.
Divide noodles in a bowl. Top with chicken & veggies, drizzle with remaining sauce & garnish with cilantro and chopped peanuts. Enjoy!