• In a large sauté pan, heat olive oil over medium-high heat. Add the cubed chicken to the pan. Cook the chicken over medium high heat for 10 to 12 minutes, stirring occasionally until completely browned on all sides and cooked through.
• While the chicken is cooking, bring a separate pot of water to a boil for the noodles. Cook the noodles per the package directions. We recommend cooking 1 minute less than the package recommends.
• While the chicken and noodles are cooking, make the sauce. Whisk together coconut aminos, fish sauce, honey, lime juice, peanut butter and rice vinegar until well combined. Set aside.
• Once the chicken has cooked, remove the chicken from the pan and set aside in a large bowl. Try to leave the oil in the pan. You can add a little olive oil if necessary or spray your pan with olive oil for cooking the vegetables.
• Add the carrots, peppers, onion and garlic to the pan. Sauté for 5 minutes until the vegetables start to soften. Once the vegetables start to soften, add in bean sprouts. Stir together and cook for an additional 2 minutes.
• Once the bean sprouts have cooked, push the vegetables to one side of the pan and crack the eggs directly into the hot pan. Scramble the eggs until cooked, approximately 2 minutes.
• Stir cooked eggs in with the vegetables. Remove the eggs and vegetables from the pan and set aside with the cooked chicken.
• Add the sauce to the empty hot pan (you don't need to clean the pan!) and turn the heat to high. Bring the sauce to a rolling boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.
• Add the cooked chicken, vegetables, eggs and noodles into the pan with the sauce. Toss with tongs until everything is coated in the sauce.
• Garnish with peanuts and green onion.

Instant Pot Instructions

• To make this in the instant pot - it is important to DOUBLE the sauce recipe. All other ingredients remain the same.
• Bring a separate pot of water to a boil (outside of instant pot) and cook the rice noodles according to package directions. While the rice noodles are cooking, turn instant pot on Sauté- High. Heat 1 tablespoon. of the olive oil, add the eggs in and scramble them quickly. Put them on a plate and set aside.
• Drizzle in the other 1 tablespoon of olive oil and add the whole chicken breasts. Sear them 2 minutes per side to get them nice and golden brown. Meanwhile mix together your sauce ingredients. Make sure to double sauce ingredients from recipe.  
• Move the chicken breasts onto a cutting board and chop them into one inch pieces.
• Add the garlic and onion into the instant pot. Saute for 30 seconds then add in the chicken, peppers and carrots. Mix it all together and pour the sauce over top.
• Set the Instant Pot to Manual High Pressure and Cook for 3 minutes.  Keep in mind the Instant Pot takes 3-5 minutes to come to pressure before counting down the 3 minutes you’ve set.
• When the time is up quick release the steam. Remove the chicken and vegetables with a slotted spoon. Set aside.
• Turn the Instant Pot to the high sauté setting once more and bring the sauce up to a bubble. Allow it to bubble for 10-12 minutes until it thickens slightly. You’ll know it’s done when it begins to look darker and when you drag a spoon across the bottom of the pan and it takes just a second or 2 to come back together.
• Add in your noodles, eggs, chicken and veggies. Toss it all together. Garnish with peanuts, green onions. Note - nutritional facts will vary slightly because of the increase in sauce.