with Peppers and Bok Choy
Ingredients: Chicken breasts • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Shanghai bok choy • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Garlic • Green onion.
Allergens
Tags
Beyond Meat®
2 unit(s)
Spaghetti
170 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Peanuts, chopped
28 g
Soy Sauce
2 tbsp
Chili-Garlic Sauce
1 tbsp
Peanut Butter
2 unit(s)
Sweet Chili Sauce
4 tbsp
Garlic, cloves
2 unit(s)
Green Onion
1 unit(s)
Chicken Breasts
2 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. Preheat oven to 450°F.
- Wash and dry all produce.
- To the boiling water, add spaghetti.
- Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti, then return to the pot, off heat.
- Meanwhile, cut bok choy into 1-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Meanwhile, in a medium bowl, whisk together sweet chili sauce, peanut butter, soy sauce, chili-garlic sauce and reserved pasta water.
- Increase heat to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® to the same pan. Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.**
- Season with salt and pepper.
- To the pan with Beyond Meat®, add peppers and bok choy. Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- Add noodles, garlic and sauce. Cook for 2-4 min, stirring often, until sauce thickens slightly and coats noodles.
- Season with salt and pepper.
- Divide Beyond Meat® stir-fry noodles between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle peanuts and green onions over top.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1130
kcal
Calories
44
g
Fat
11
g
Saturated Fat
108
g
Carbohydrate
22
g
Sugar
11
g
Dietary Fiber
79
g
Protein
130
mg
Cholesterol
1780
mg
Sodium
0.2
g
Trans Fat
1850
mg
Potassium
200
mg
Calcium
11
mg
Iron
