IN THE KIT
12 ozchicken thighs
4 ozsnow peas
4 ozred cabbage
4 ozbell pepper
2 ozgreen onions
8 ozZesty teriyaki blend
Salt & pepper
Kitchen Items Needed
Core & thinly slice bell pepper;
Core & thinly slice cabbage;
Roughly chop peanuts;
Thinly slice white portions of green onions into ½" pieces;
Thinly slice remaining green onions on an angle. Keep white & green portions separate;
Pat chicken dry & cut into 1" dice. Season all over with a pinch of salt & pepper.
Bring a medium pot with water to boil. Add noodles & cook until tender, 3-5 minutes. Strain, rinse with cold water & set aside.
Place a large non-stick pan over medium-high heat. Add a drizzle of olive oil. Add peppers, cabbage, carrots & snow peas. Cook, stirring occasionally until lightly browned, 4-6 minutes. Remove from pan, set aside on a plate.
Add diced chicken & white portions of green onions to hot pan. Stir occasionally until chicken browns, about 5-7 minutes.
Add noodles, veggies & teriyaki sauce to hot pan. Sir often until combined & noodles are warmed through, 1-2 minutes. Remove from burner.
Divide noodles, veggies & chicken into bowls, top with crushed peanuts, green onions & sriracha if using. Enjoy!