Gingered Chicken With Noodles
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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
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
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
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