One Pan Creamy Peanut-Miso Noodles with Chicken

Ingredients

• 1 tbsp coconut oil

• 24 oz boneless, skinless chicken thighs

• salt and pepper, to taste

• 1/2 tsp thai curry powder

• 1 yellow onion, diced

• 6 cloves garlic, minced

• 4” piece ginger, grated (about 4 tbsp grated ginger)

• 3 cups chicken broth

• 1 tsp ground turmeric

• 1/4 tsp ground cardamom

• 1/2 cup creamy peanut butter

• 2 tbsp miso paste

• 2 tbsp tamari1 tbsp red curry paste (optional)

• 1 tbsp rice vinegar

• 1 14oz can coconut milk

• cooked rice noodles (I used 3 pieces of these)

To Garnish

• shredded carrots

• peanuts

• chopped green onions

• chili crisp

Instructions

1. Season chicken thighs with salt, pepper, and curry powder.

2. Heat a wok over medium heat and add coconut oil. Sear chicken until golden brown and crispy, about 3-4 minutes per side. Remove from the wok and set aside.

3. Add diced onion to the wok and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking until fragrant, about 1 minute.

4. Pour in chicken broth and stir in turmeric and cardamom. Bring to a boil, then reduce to a simmer. Return the chicken to the wok, cover, and cook for 25 minutes.

5. In a small bowl, whisk together peanut butter, miso paste, curry paste, tamari, and rice vinegar until smooth.

6. Remove the chicken from the wok and shred or chop into bite-sized pieces.

7. Stir coconut milk into the broth, then whisk in the peanut-miso mixture until fully incorporated. Simmer until the sauce thickens slightly.

8. Add the shredded chicken back to the wok and stir to coat in the sauce.

9. Serve over cooked rice noodles with optional garnishes like cilantro, lime, or crushed peanuts. Enjoy!

MEAL PREP NOTE:

This recipe will stay fresh in the fridge for 3-4 days with the noodles stored separately from the sauce. I do not recommend freezing it.

Serves: 6 Time: 40 minutes  Calories: 558 Protein: 32g Carbs: 38g Fat: 33g