4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon olive oil
1 can (14 ounces) bean sprouts, drained
In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Meanwhile, cook noodles according to package directions.
Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with chicken.