Nutritional Info
- Amount Per Serving
- Calories: 313.4
- Total Fat: 8.9 g
- Cholesterol: 83.8 mg
- Sodium: 638.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.8 g
- Protein: 33.2 g
View full nutritional breakdown of Gingered Chicken With Noodles calories by ingredient
Gingered Chicken With Noodles
This is a SparkPeople.com Recipe (what's this)
Ingredients
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4 (4-ounce) skinned, boned chicken breast halves1/4 teaspoon salt2 teaspoons dark sesame oil1 tablespoon minced peeled fresh ginger2 teaspoons minced seeded jalapeno pepper2 garlic cloves, minced2-1/2 cups sugar snap peas, trimmed3/4 cup fat-free, less-sodium chicken broth1/2 cup (2-inch) julienne-cut carrot2 tablespoons low-sodium soy sauce1 tablespoon cornstarch1 tablespoon fat-free, less-sodium chicken broth2 cups hot cooked Chinese-style egg noodles 1/4 cup chopped fresh cilantro1/4 cup chopped dry-roasted peanuts
Directions
INSTRUCTIONS:
1. Sprinkle chicken with salt. Heat oil in a large nonstick skillet
over medium-high heat. Add chicken. Saute 3 minutes; turn chicken
over. Add ginger, jalapeno, and garlic; cook 2 minutes, stirring
often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a
boil. Cover, reduce heat, and simmer 5 minutes or until chicken is
done.
2. Remove chicken and vegetables from pan with a slotted spoon.
Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a
boil; cook 1 minute, stirring constantly.
3. Place 1/2 cup noodles on each of 4 serving plates; top with 1/2
cup vegetables, one breast half, and sauce. Sprinkle each serving
with 1 tablespoon cilantro and 1 tablespoon peanuts. Yield: 4
servings.
Find inventive new recipes to prepare the ultimate suppertime standbys—chicken breasts and thighs — at Cooking Light.
Recipe Copyright © Cooking Light Magazine
1. Sprinkle chicken with salt. Heat oil in a large nonstick skillet
over medium-high heat. Add chicken. Saute 3 minutes; turn chicken
over. Add ginger, jalapeno, and garlic; cook 2 minutes, stirring
often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a
boil. Cover, reduce heat, and simmer 5 minutes or until chicken is
done.
2. Remove chicken and vegetables from pan with a slotted spoon.
Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a
boil; cook 1 minute, stirring constantly.
3. Place 1/2 cup noodles on each of 4 serving plates; top with 1/2
cup vegetables, one breast half, and sauce. Sprinkle each serving
with 1 tablespoon cilantro and 1 tablespoon peanuts. Yield: 4
servings.
Find inventive new recipes to prepare the ultimate suppertime standbys—chicken breasts and thighs — at Cooking Light.
Recipe Copyright © Cooking Light Magazine
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