Recently, I partnered with Birds Eye Vegetables to cook up a yummy dish. Their frozen vegetables are my secret meal hacks to get our veggies in!

I find a lot of my dairy free inspo from Simply Whisked, Melissa has a dairy free recipe for almost everything you can think of it seems like! I came across this recipe for her Thai Peanut Nooldes and thought this would pair so perfect with Birds Eye’s frozen Shredded Carrots & Broccoli Florets and we even added some grilled chicken.

Birds Eye offers a variety of frozen vegetables that are easy to pair with almost every meal! Check out my version of Simply Whisked’s Thai Peanut Noodles-

PEANUT VEGGIE NOODLES WITH CHICKEN

*Adapted from Simply Whisked

Ingredients:

• 8 oz rice noodles (or you can use spaghetti/linguine)
• 1 package of Birds Eyes Steamfresh Vegetables
• 1 lb of chicken thighs (or breasts)
• 1/3 cup peanut butter (I use PB2 powdered peanut butter, mix this with water to create 1/3 a cup of peanut butter)
• 4 tablespoons olive oil, 2 for sauce, 2 for chicken
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 large garlic clove, minced
• 1/2 tablespoon freshly grated ginger
• 1/8 teaspoon crushed red pepper flakes (optional)
• Salt (to your preference for chicken)
• Pepper (to your preference for chicken)
• Cilantro, for garnish

Directions:

1. Season chicken with salt and pepper, grill or cook chicken until cooked through, dice chicken and set aside.
2. Cook Birds Eye Steamfresh veggies either in the microwave, or I like to cook the veggies on a pan for several minutes until cooked through and set aside.
3. Cook egg noodles (or pasta) according to package instructions.
4. In a bowl, whisk together peanut butter, olive oil, soy sauce, rice vinegar, brown sugar, water, sesame oil, garlic, ginger, and red pepper flakes.
5. When noodles are cooked drain and then return to pot with sauce, diced chicken, and veggies.
6. Garnish with cilantro.