Peanut Chicken Rice Noodle Bowl with Snap Peas, Carrots & Cucumber

Directions

1. Boil water in a medium saucepan, then remove from heat and add the rice noodles. Soak 10 minutes or per package directions, then drain and rinse with cold water.
2. Wash and dry the cucumbers, green onions, sugar snap peas, and carrots (if using the pre-shredded carrots, skip prep here).
3. Slice the green onions into thin rounds and set them in a small bowl. Halve the snap peas and add them to the bowl with the green onions.
4. Preheat a nonstick skillet over medium-high heat.
5. Pat the chicken dry, cut into bite-sized pieces, and season with salt and pepper.
6. When the skillet is hot, drizzle with oil and swirl to coat. Add the chicken and cook, stirring occasionally, until lightly golden and just about cooked through.
7. Add the green onions and snap peas to the skillet. Cook, stirring occasionally, until the vegetables are tender and the chicken is fully cooked, about 3–4 minutes more.
8. Meanwhile, trim and halve the cucumber lengthwise, then cut into thin half-moons. When the chicken and veggies are done, stir in the peanut sauce, water, and soy sauce; cook until the sauce is warm and slightly thickened, 2–3 minutes.