THAI PEANUT CHICKEN AND NOODLES

By grinder

1 Serving: Cals 380/Cals from Fat 150/Total Fat 17g/Sat Fat 3g/Trans Fat 0g Chol 55mg/Sodium 900mg/Carb 34g/Fiber 4g/Sugars 5g/Protein 23g

Ingredients

• 6 oz. uncooked fine egg noodles
• 1/4 cup creamy peanut butter {2.5oz}
• 1/2 teaspoon finely chopped gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon canola oil
• 2 c. small fresh broccoli florets {10oz}
• 4 oz. sliced fresh mushrooms
• 1 cup baby-cut carrots, quartered lengthwise {5oz}
• 1 medium bell pepper {any color}, thin bite-size strips
• 9 oz. frozen diced cooked chicken, thawed
• 1/4 cup coarse chopped dry-roasted peanuts {1oz}

Details

Servings 5
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Cook and drain noodles as directed on package; cover to keep warm.

Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.

In 12” nonstick skillet, heat oil over med-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4-6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.

Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

VARIATION:
Make it meatless. Omit chicken and use 1 package firm or extra-firm tofu, cut into ¾” cubes. In step 3, gently cook and stir the tofu in oil until it is lightly browned; remove from skillet. Continue as directed except gently stir in the tofu at the end of step 4. Sprinkle with peanuts and cilantro.

SUBSTITUTION:
Use about 1½ cups diced cooked chicken for the frozen. Toss in extra fresh veggies like snap peas, cauliflower florets, cut-up asparagus or sliced zucchini.