Chicken With Thai Peanut Noodles
Here’s a nice idea for a weeknight dinner. It is tasty and quite inexpensive! This is a winning combination of spicy, crunchy, sweet and salty and will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.
Peanut noodles are not light because they are are high in fat, combined with noodles which are high in carbohydrates it can make a heavy dish. However, when loaded with plenty of noodle sized vegetables to reduce the calories, it increases the fibre too! Use light peanut butter instead of regular peanut butter, but be sure to check the calories in the one you use. Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can’t find rice noodles, udon noodles or even linguini would work.
Thai Peanut Noodles With Chicken
To Make The Chicken
- 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)
Method
- 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 frying pan 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 and
garnish with cilantro and lime wedges.
To Make The Peanut Sauce
Ingredients
- 14.5 oz fat free chicken broth
- 5 tbsp light peanut butter
- 1 tbsp Sriracha chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
Method
- 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.
Serves 6 – Serving Size: 1/6th of recipe – Nutrition Per Serving
Calories: 338, Fat: 4 g, Carbohydrate: 51 g, Fibre: 4 g, Protein: 21 g
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