Chicken Rice Noodles with Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken:Garlic powder, 1 tsp Chili powder, 1 tsp Salt, 1/2 tsp Cumin, ground, 1/2 tsp Paprika, 1/2 tsp Pepper, red or cayenne, 1/4 tsp Curry Powder, 1/4 tspHoney, 3 tbsp balsamic vinegar, 1/2 tablespoonChicken Breast, no skin, 16 ouncesNoodles:Rice Noodles, 1.5 cupsVeggies:Sliced carrots, 2 cups Sliced zucchini, 3 cups Sauce:Peanut Butter, smooth style, .1/3 cupSoy sauce, low sodium, 2 tbsp Garlic powder, 1 tspBrown Sugar, 3 tsp packed
To prepare the chicken:
Heat your oven to broil. Combine all spices in a bowl. Mix well, then add chicken breasts to the bowl and make sure they all are coated evenly with the spice mixture. Coat broiler pan with cooking spray and place chicken on pan. Broil for 5 minutes on each side. While the chicken is broiling, mix the honey and vinegar. After the chicken is done cooking, brush the mixture (make sure to only use 1/2) on the chicken and broil for another minute. Repeat this on the other side. Cut chicken into thin strips
Veggies:
While the chicken is cooking, slice the veggies into thin strips and saute in a large wok or fry pan with cooking spray. Any veggies can be used, although Carrots and Zucchini have made up the calorie count.
Noodles:
Boil 2 cups of water. Once the water is boiling, dump in the rice noodles and turn off the heat. Let the noodles cook in the water for 3-5 minutes, or until soft. Drain the noodles and run with cold water.
Sauce:
Mix ingredients and stir well.
Final Dish:
Add the noodles, chicken and sauce to the veggies. Stir and heat.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARA_WILLIAMS.
Heat your oven to broil. Combine all spices in a bowl. Mix well, then add chicken breasts to the bowl and make sure they all are coated evenly with the spice mixture. Coat broiler pan with cooking spray and place chicken on pan. Broil for 5 minutes on each side. While the chicken is broiling, mix the honey and vinegar. After the chicken is done cooking, brush the mixture (make sure to only use 1/2) on the chicken and broil for another minute. Repeat this on the other side. Cut chicken into thin strips
Veggies:
While the chicken is cooking, slice the veggies into thin strips and saute in a large wok or fry pan with cooking spray. Any veggies can be used, although Carrots and Zucchini have made up the calorie count.
Noodles:
Boil 2 cups of water. Once the water is boiling, dump in the rice noodles and turn off the heat. Let the noodles cook in the water for 3-5 minutes, or until soft. Drain the noodles and run with cold water.
Sauce:
Mix ingredients and stir well.
Final Dish:
Add the noodles, chicken and sauce to the veggies. Stir and heat.
Serving Size: Makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARA_WILLIAMS.
Nutritional Info Amount Per Serving
- Calories: 463.6
- Total Fat: 12.9 g
- Cholesterol: 65.7 mg
- Sodium: 933.9 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 6.3 g
- Protein: 34.6 g
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