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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.4
  • Total Fat: 10.7 g
  • Cholesterol: 6.9 mg
  • Sodium: 461.0 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 12.6 g

View full nutritional breakdown of Peanut Noodles with Shredded Chicken and Vegetables calories by ingredient
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Peanut Noodles with Shredded Chicken and Vegetables

Submitted by: JAMMYFAN
Peanut Noodles with Shredded Chicken and Vegetables

Number of Servings: 6

Ingredients

    1 pound boneless, skinless chicken breast
    1/2 cup smooth, natural peanut butter
    2 tablespoons soy sauce
    2 teaspoons minced garlic
    1 1/2 teaspoons chile-garlic sauce
    1 teaspoon dried ginger
    8 ounces whole wheat spaghetti
    12 ounces vegetable medley (try carrots, broccoli and snow peas)

Directions

Put a large pot of water on to boil for cooking the pasta.

Meanwhile, place chicken in a skillet or saucepan and add enough water to cover, bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook past in the boiling water until not quite tender, about 1 minute less than specified on the directions. Add vegetables to past and cook until the basta and vegetables are just tender, abotu 1 more minute., Drain, reserving 1 cup of the cooking liquid. Rinse the thje pasta and vegetables with cool water to refresh. Sitre the reserved cooking liquid into the peanut sauce, add the pasta vegetables and chicken, toss well to coat.

Number of Servings: 6

Recipe submitted by SparkPeople user JAMMYFAN.






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Member Ratings For This Recipe

  • WOW. Just WOW. This recipe is really incredible! I made it with some leftover chicken that I cubed and tossed in, and it was phenomenal. I had to stop my husband from going back for 3rds! It's also extremely easy to make. Definitely adding this guy to the rotation. - 2/7/14

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  • Excellent! I didn't have chile-garlic sauce, so I used cayenne, and next time I will add less water to make the sauce thicker, but this is definitely a keeper. - 1/29/13

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  • 0 of 1 people found this review helpful
    "abuot" is "about" in this misspelled version.

    Not sure if I can use regular processed peanut butter, but I"m going to try it. - 1/28/13

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  • I tried it from Eating Well.com as well. It's delicious! I used chunky peanut butter for extra crunch (it only made a difference of about 10 calories per serving), and fresh ginger. Very Yummy! - 1/9/12

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  • This was good! I cut the recipe in half and still managed to get 3.5 servings out of it. I measured one cup servings, which was plenty! I had green beans and broccoli on hand so I added that. It's going in my favorites. Thanks for sharing! - 10/8/10

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  • Found this first on Eating Well.com and just made it. Turned out wonderful! IF you want a little more spice add some red pepper flakes. - 8/27/10

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