Thai Peanut Chicken and Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. Oscar Meyer Chicken Breast cuts, oven roasted1/2 box Barilla Plus spaghetti2 16 oz bag birds eye sugar snap stir fry vegetables2 TBSP extra virgin olive oil5 TBSP creamy peanut butter, reduced fat5 TBSP lite soy sauce1/2 tsp ground ginger1/4 tsp crushed red pepper flakes1/3 cup water
Cook Barilla according to package directions. Using a wire whisk, blend peanut butter, ginger, pepper flakes and 2 TBSP soy sauce until smooth. Add remaining soy sauce and water and continue blending until smooth. Set aside.
Heat 2 TBSP olive oil in large skillet. Add vegetables and saute until heated. Add chicken and continue stirring until heated through. Stir in the peanut sauce, then add cooked noodles and stir until coated and completely heated. Serve warm.
Extra pepper can be added to spice it up. You can reduce the soy sauce to cut down the sodium, but add that amount of water to the recipe to keep the final amount the same.
Number of Servings: 8
Recipe submitted by SparkPeople user LDYCHEM.
Heat 2 TBSP olive oil in large skillet. Add vegetables and saute until heated. Add chicken and continue stirring until heated through. Stir in the peanut sauce, then add cooked noodles and stir until coated and completely heated. Serve warm.
Extra pepper can be added to spice it up. You can reduce the soy sauce to cut down the sodium, but add that amount of water to the recipe to keep the final amount the same.
Number of Servings: 8
Recipe submitted by SparkPeople user LDYCHEM.
Nutritional Info Amount Per Serving
- Calories: 278.7
- Total Fat: 8.5 g
- Cholesterol: 30.0 mg
- Sodium: 811.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.3 g
- Protein: 21.3 g
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