Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- 1 package (8 oz) Thai rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 small head of purple cabbage, thinly sliced
- 1/4 jalapeno, thinly sliced with seeds removed
- 1 carrot, thinly sliced
- 3/4 cup Diamond of California® Whole Almonds, divided
- 1/4 cup walnut oil
- 1 tsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1 tsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- diced scallions and cilantro to garnish
The Steps
- Heat the olive oil in a pan over high heat. Add the chicken, cooking 2 minutes on each side to brown. Pour ½ cup of water into the pan, reduce the heat to medium and cover. Cook for 10 minutes, or until water is gone.
- While the chicken cooks, make the sauce by grinding the remaining almonds in a food processor until smooth and slightly oily (about 10-15 minutes).
- Transfer the almonds to a bowl and whisk in the walnut oil, lime juice, honey, salt, rice wine vinegar, soy sauce and toasted sesame oil.
- When the chicken is done, use to forks to gently pull it into pieces. If it is still pink on the inside, add ¼ cup of water and return to heat until chicken is cooked through.
- Cook the noodles according to package instructions.
- Top with remaining almonds, scallions and cilantro before serving
