Name: Chicken and Green Bean Noodle Bowl
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts); 3 tablespoons honey; 3 tablespoons toasted sesame oil; Kosher salt and freshly ground black pepper; Three 3-ounce packages instant ramen noodles, flavor packets discarded; 3 tablespoons seasoned rice vinegar; One 14.5-ounce can cut green beans, well drained; 2 cups shredded red cabbage; 3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped; 1 carrot, grated; 1/4 cup chunky peanut butter; 1 to 2 teaspoons sriracha; 1/4 cup honey-roasted peanuts, chopped

Preheat the broiler. Line a baking sheet with foil.

Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.

Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.

Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.

Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.

Chicken and Green Bean Noodle Bowl

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