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:
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
INSTRUCTIONS
First, cook the Pad Thai noodles as indicated by the package. Drain and set off to the side. Keep warm.
Heat up the pre-cooked butternut squash in the microwave. Cook for 3-5 minutes or until the squash softens.
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.
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.
Add the bean sprouts. Cook for an additional minute to two until bean sprouts are heated through. Serve on a bowl.
Top with red pepper flakes and cilantro.
NUTRITION FACTS
Servings: 2 | Calories Per Serving: 328
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