Chicken with Peanut Sauce and Lo Mein Noodles

By jrichmond4

Cal 374
Fat 9.5g
Protein 26.3g
Carb 46g
Fib 3.6g
Chol 44mg
Sodium 628mg
Calc 73mg

serving size 2 cups chicken mixture, 1 1/2 tsp basil, 1 tsp peanuts

Ingredients

• 8 oz wide lo mein noodles
• 14 oz fat-free, less-sodium chicken broth
• 1/8 cup reduced-fat peanut butter
• 2 tbs rice vinegar
• 2 tbs sweet chili sauce
• 2 tbs low-sodium soy sauce
• 2 tsp dark sesame oil, divided
• Cooking Spray
• 1 pound chicken breast tenders, cut in half lengthwise
• 2 tsp minced garlic
• 1 tsp grated fresh ginger
• 18 oz stir-fry vegetable medley
• 3 tbs chopped fresh basil
• 2 tbs chopped unsalted, dry-roasted peanuts

Preparation

Step 1

1. Cook lo mein noodles according to package directions, omitting sale ad fat; drain.

2. Combine chicken broth and next 4 ingredients in a small bowl; stir well with a whisk. Set aside.

3. While lo mein noodles cook, heat 1 tsp oil in a large, deep nonstick skillet coated with cooking spray over medium-high heat. add chicken to pan; saute 6 minutes or until done. remove from pan, and set aside.

4. Add remaining 1 tsp oil to pan. Add garlic and ginger to pan; saute 30 seconds. Add vegetables to pan; saute 4 minutes or just until crisp-tender. Stir in peanut butter mixture. Bring to boil over medium-high heat; cook 5 minutes or until thick. Return chicken to pan; cook 2 minutes or until chicken is thoroughly heated. Add noodles; toss well. Top each serving with chopped basil and peanuts.