Sorry We Couldn't find anything

Fall Chicken Noodle Stir Fry

Fall-butternut-squash-chicken-stir-fry-noodle-recipe (2)-1

Sweet, savory, and a kick of spice, this butternut squash and chicken pad Thai is the perfect meal! Loaded with protein and vitamin A, this meal is a great way to hit your macronutrients goal while still getting a variety of micronutrients! Better yet, it only takes about 10 minutes to make! If you are looking for further inspiration on how to use your Trifecta chicken for meal prep, click on the blue link for 20 more recipes!

Simplify this recipe with the use of Trifecta A La Carte items:

GET THE INGREDIENTS

 

Fall Chicken Noodle Stir Fry

COOK TIME:

10 min

PREP TIME:

05 min

YIELD:

2

DESCRIPTION

Deliciously sweet and savory, this butternut squash and chicken pad thai is a great substitute for a dish commonly prepared in restaurants. Filled with seasonal vegetables like butternut squash, this is a great balanced meal to add to your weekly favorites.

INGREDIENTS

  • 4oz Trifecta Chicken Breast, diced into squares
  • 1/2 Cup of Butternut Squash Cubes, precooked
  • 2 Eggs, whole, scrambled
  • 2oz of Brown Rice Pad Thai Noodles
  • 1 Tbsp of Fish Sauce
  • 2 Tsp sesame oil, untoasted
  • 2 Tbsp of Teriyaki Sauce
  • 1 Tbsp of Sriracha
  • 2 Tsp of Garlic
  • 1 serving of fresh bean sprouts
  • Fresh Cilantro for garnish
  • Red Pepper Flakes for garnish

INSTRUCTIONS

  1. First, cook the Pad Thai noodles as indicated by the package. Drain and set off to the side. Keep warm.

  2. Heat up the pre-cooked butternut squash in the microwave. Cook for 3-5 minutes or until the squash softens.

  3. Meanwhile, in a non-stick skillet, heat up the oil over medium heat, add the garlic, Trifecta chicken, and butternut squash. Cut up the chicken in the skillet and heat until golden.

  4. Add the eggs to the skillet and scramble. As the noodles become 75%-80% cooked through, add the noodles to the skillet. Add the fish sauce, teriyaki sauce, and sriracha. Stir often.

  5. Add the bean sprouts. Cook for an additional minute to two until bean sprouts are heated through. Serve on a bowl.

  6. Top with red pepper flakes and cilantro.

NUTRITION FACTS

Servings: 2 | Calories Per Serving: 328

  • Total Fat 10g
    11%
  • Cholesterol 186mg
    60%
  • Sodium 1301mg
    50%
  • Total Carbohydrates 35g
    20%
  • Sugars 5.5g
  • Protein 28.5g
    23%
  • Vitamin A 231
    231%
  • Vitamin C 38
    38%