If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside.

Finely chop peanuts.

Stem cilantro and reserve whole leaves.

Remove any discolored outer leaves from bok choy and trim ends. Quarter bok choy lengthwise and cut each quarter in half lengthwise.

In a mixing bowl, combine cornstarch and 1/4 cup water. Stir in sweet chili sauce, yuzu dipping sauce, and BBQ sauce until combined. Set aside.

In another mixing bowl, combine peanuts and sesame seeds. Set aside.

Pat chicken dry. Season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and tent with foil.

While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bok choy and 2 tsp. water to hot pan. Cover and stir occasionally until water has almost completely evaporated, 2-3 minutes.

Uncover and add 1 tsp. olive oil and carrots. Stir often until vegetables are tender, 3-5 minutes.

Add cornstarch mixture and noodles (or pasta cooked in Step 1; if you received raw pasta) to hot pan. Stir occasionally until combined and noodles are heated through, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping noodles with chicken. Garnish dish with peanut-sesame seed mixture and cilantro. Slice chicken, if desired. Bon appétit!