Chicken Street Noodles

By janicecraig

Ingredients

• 8 cloves garlic, finely chopped
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2/3 cup Asian sweet chili sauce
• 4 tablespoons brown sugar
• 4 teaspoons reduced-sodium soy sauce
• 4 tablespoons rice vinegar
• Large zip-top bag
• 1/2 cup lite coconut milk
• 3 cups Savoy (or green) cabbage, coarsely chopped
• 1/4 cup unsalted peanuts, coarsely chopped
• 1/4 cup fresh basil leaves
• 1/2 bunch fresh cilantro leaves
• 1 lime, for juice
• 8 oz whole wheat spaghetti (or rice noodles)
• 1/2 cup presliced green onions

Details

Servings 4
Adapted from publix.com

Preparation

Step 1

Chop garlic. Cut chicken into 2-inch-long thin strips (wash hands). Whisk chili sauce, sugar, soy sauce, vinegar, and garlic until well blended. Place 1/4 cup chili sauce mixture and chicken into bag; let stand 30 minutes (or overnight) to marinate. Combine remaining sauce with coconut milk; set aside.

Bring water to boil for pasta. Meanwhile, chop cabbage and peanuts. Tear basil and cilantro leaves into small pieces. Cut lime into wedges.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Place chicken in pan (discard marinade); cook 5–6 minutes, stirring occasionally, or until chicken is 165°F. Remove chicken from pan.

Reduce heat on pan to low. Add reserved chili sauce mixture to pan; cook and stir 2–3 minutes or until thickened. Stir in pasta; cook 1 minute.

Remove pan from heat; stir in cabbage, basil, cilantro, chicken, and onions. Top with peanuts; serve with lime wedges.