Chicken Stirfry with Rice Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-3/4 teaspoons cornstarch3 tablespoons and 1-3/4 teaspoonsreduced-sodium soy sauce2 tablespoons and 2 teaspoons whitewine or chicken broth1-1/4 teaspoons sesame oil1 pound boneless skinless chickenbreast halves , cut into 1-1/2-inch pieces1/3 cup reduced-sodium chicken broth1 tablespoon and 1 teaspoon sugar2 teaspoons Worcestershire sauce 1/2 teaspoon chili powder2 ounces uncooked Asian rice noodles2-3/4 teaspoons canola oil, divided2 cups fresh broccoli florets1/4 cup and 3 tablespoons choppedgreen onions2 garlic cloves, minced1-1/4 teaspoons minced fresh ginger root2 tablespoons and 2 teaspoons unsalteddry-roasted peanuts
1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
2. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user BMWMOM63.
2. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user BMWMOM63.
Nutritional Info Amount Per Serving
- Calories: 279.5
- Total Fat: 10.0 g
- Cholesterol: 66.1 mg
- Sodium: 665.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.4 g
- Protein: 30.5 g
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