Ingredients:

Peanut Sauce

• 1/3 cup drippy peanut butter

• 1–2 tablespoons real maple syrup

• 1/4 teaspoon sesame oil

• 1 tablespoons soy sauce (Tamari for gluten-free)

• 2–3 tablespoons water to thin 

Chicken

• 4 small chicken breasts

• 1/3 cup soy sauce

• 1 Tbsp grated ginger

Bowls

• 4 cups squiggly noodles (sub vermicelli noodles)

• 1 avocado, sliced or cubed 

• 1/4 cup green onion, sliced

• 1/4 cup peanuts, chopped

• 1/4 cup fresh cilantro, chopped

Instructions

Make the peanut sauce:

1. Add peanut butter, maple syrup, sesame oil, soy sauce, and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). 

2. Add an additional tablespoon of water and whisk to combine again. 

3. Taste and add any additional maple syrup, as-desired.  Add additional water, 1 tablespoon at a time, to reach your desired consistency. Whisk to combine. 

Make the chicken: 

1. Marinade the chicken in soy sauce and grated ginger.

2. Grill chicken for 3-5 minutes on each side until cooked through.

Make the bowls:

1. Cook noodles according to package instructions.

2. Divide rice noodles, chicken, avocado, and green onion between four bowls. 

3. Drizzle with as much peanut sauce as desired. 

4. Garnish with crushed peanuts and chopped cilantro.