Wednesday, October 26, 2011

Asian Peanut Noodles with Chicken

Asian Peanut Noodles with Chicken

Serves 3.

The Skinny Taste blog says this recipe will yield 6 servings, but I found it only made enough for 3 when I served it to The Mister, my younger brother, and myself.  If you want the WW points to apply, make sure to use portion control.  If you're not concerned about points, enjoy it like any other meal.  This is a great recipe that we all loved!
Source: Skinny Taste blog

Light Peanut Sauce:
14.5 oz fat free chicken broth
5 tbsp better'n peanut butter (I used regular peanut butter)
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce 1 tbsp freshly grated ginger
2 cloves garlic, minced
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw 
1 cup bean bean sprouts
2 tbsp chopped peanuts 
1 lime, sliced
cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

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