September Meals - Lacey

Lacey
Thai Peanut Noodles - Serves 6
INGREDIENTS:
2 - 3 boneless, skinless chicken breast - cut into strips
2 T Olive Oil
16 oz. linguine noodles
1 c. snow peas (could sub. broccoli)
1 c. red bell pepper - cut into strips
1 c. baby carrots or thinly sliced carrots
SAUCE:
1 c. water
4 T lime juice
6 T creamy peanut butter
1 T sriracha chili sauce
3 T honey
4 T soy sauce
3 tsp. ground ginger
2 tsp. minced garlic
GARNISH:
1 c. peanuts
1/2 c. cilantro - chopped
Lime wedges
DIRECTIONS:
In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.
Serve with egg rolls
FREEZING DIRECTIONS:
Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label, and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl, or on low in a large skillet on the stove top. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.