Spicy Peanut Chicken with Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* 1 pound boneless, skinless chicken breasts * 1/2 cup crunchy natural peanut butter * 3 tablespoons reduced-sodium soy sauce, divided * 2 teaspoons minced garlic * 2 teaspoons chile-garlic sauce, or to taste (see Ingredient note - I used Sun Luck) * 1 teaspoon minced fresh ginger * 8 ounces whole-wheat spaghetti * 2 16-ounce bag frozen vegetable stir-fry medley, such as carrots, broccoli, snow peas
Serving Size: Makes 10 servings, 1C each
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, cut chicken into very thin strips across the grain, and then cut cross wise into about 1x2" strips. Spray a large skillet with EVOO spray and sauté chicken until fully cooked, about 8-10 minutes. Season while cooking with garlic & onion powder, if desired. When chicken is cooked through, add 1T of the soy sauce, sauté briefly then remove from the heat, to prevent burning.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. 2t of the chile-garlic sauce makes a fairly mild spice - I'd go with 1T or more.
4. Cook pasta in the boiling water until not quite tender, about 4 minutes less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender. Drain, reserving 1 cup of the cooking liquid. Whisk 1/2 of the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. If the sauce is too thick, add more reserved water to thin to desired consistency. Serve warm.
ips & Notes
* Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
* Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
Altered from original recipe here:
https://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html
Serving Size: Makes 10 servings, 1C each
Number of Servings: 10
Recipe submitted by SparkPeople user TAMRACLOVEC.
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, cut chicken into very thin strips across the grain, and then cut cross wise into about 1x2" strips. Spray a large skillet with EVOO spray and sauté chicken until fully cooked, about 8-10 minutes. Season while cooking with garlic & onion powder, if desired. When chicken is cooked through, add 1T of the soy sauce, sauté briefly then remove from the heat, to prevent burning.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. 2t of the chile-garlic sauce makes a fairly mild spice - I'd go with 1T or more.
4. Cook pasta in the boiling water until not quite tender, about 4 minutes less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender. Drain, reserving 1 cup of the cooking liquid. Whisk 1/2 of the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. If the sauce is too thick, add more reserved water to thin to desired consistency. Serve warm.
ips & Notes
* Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
* Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
Altered from original recipe here:
https://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html
Serving Size: Makes 10 servings, 1C each
Number of Servings: 10
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 233.5
- Total Fat: 7.8 g
- Cholesterol: 26.3 mg
- Sodium: 305.9 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.4 g
- Protein: 18.3 g
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