Thai Chicken Noodle Salad with Edamame

Prep Time 40 min
Servings 4


  • 1 ½ pounds Foster Farms Simply Raised boneless skinless chicken breast fillets, cut into ½ inch pieces

  • 1 tablespoon cornstarch

  • ¼ cup peanut butter

  • 2 tablespoons sriracha sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon olive oil

  • ½ teaspoon chopped fresh garlic

  • 1 ten-ounce package udon noodles (cooked according to package directions)

  • 1 cup shredded cabbage

  • 1 cup shredded carrot

  • 1 cup edamame


  • 1. Toss chicken in cornstarch, set aside.

    2. Whisk together the peanut butter, sriracha sauce, soy sauce, fish sauce, vinegar, set aside.

    3. Heat olive oil in a large skillet over medium high heat.

    4. Add the chicken to the skillet, sauté 7-9 minutes (until the chicken begins to brown).

    5. Add garlic to chicken and sauté for 1 minute.

    6. Add sauce and stir to coat chicken; cook only until the sauce reaches a simmer and the internal temperature of thickest piece of chicken reaches 165°F, about 2 minutes. Always use a meat thermometer to determine the temperature.

    7. To serve, divide noodles among 4 bowls, top each bowl with ¼ cup cabbage, ¼ cup carrot, and ¼ cup edamame, and then top with chicken.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.