Spicy Peanut Chicken Udon Bowls

Ingredients

• Chicken Breast — 2.5 lb ($12.50)
• Cooking Oil — 0.5 Tbsp ($0.05)
• Udon Noodles — 12 oz dry ($3.00)
• Bell Pepper — 2 medium ($2.00)
• Carrots — 1 cup ($0.50)
• PB2 Peanut Powder — 1 cup ($1.50)
• Soy Sauce low sodium — 1/3 cup ($0.40)
• Rice Vinegar — 2 Tbsp ($0.20)
• Sriracha — 2 Tbsp ($0.15)
• Garlic — 3 cloves ($0.15)
• Ginger — 1 Tbsp fresh ($0.05)
• Peas — 2/3 cup topping ($0.50)
• Red Pepper Flakes — 1 Tbsp topping ($0.10)

Instructions

1. 1Whisk PB2 powder with 1/2 cup warm water until smooth. Stir in soy sauce, rice vinegar, sriracha, minced garlic, and ginger. Set aside.
2. 2Boil udon noodles per package directions (6-8 minutes). Drain and rinse under cold water immediately. Set aside.
3. 3Heat oil in large skillet over medium-high. Cook sliced chicken 5-6 minutes until browned. Add bell peppers and carrots, cook 2 more minutes until tender-crisp.
4. 4Reduce heat to low. Pour peanut sauce over chicken and veggies, stir to coat. Divide noodles into 6 containers and top with peanut chicken mixture.