Bonnie's Thai Chicken and Noodle Stir Fry

Name: Bonnie''s Thai Chicken and Noodle Stir Fry Recipe
Yield: 2
Ingredients: 2.5 (50g) Pkg of Stir fry Noodles; 4 boneless skinless chicken thighs; 1 T of all Natural Peanut butter; 3 T of Soy Sauce low sodium - separated; 1/4 c of Vegetable Broth; 2 tsp Fresh ground ginger root; 1 T finely chopped (minced) garlic; 1 T fresh Lime juice approx. 1/2 lime; 1/4 tsp red pepper flakes; 1 Red pepper sliced thin; 1/4 or so of fresh Cilantro; 3 scallions sliced into 1 long sections; sweet chilli sauce

Number of Servings: 2

Ingredients

2.5 (50g) Pkg of Stir fry Noodles 4 boneless, skinless, chicken thighs1 T of all Natural Peanut butter3 T of Soy Sauce low sodium - separated1/4 c of Vegetable Broth2 tsp Fresh ground ginger root1 T finely chopped (minced) garlic1 T fresh Lime juice, approx. 1/2 lime1/4 tsp red pepper flakes1 Red pepper, sliced thin1/4 or so of fresh Cilantro3 scallions sliced into 1" long sectionssweet chilli sauce

Directions

1. Cover noodles with boiling water and let soak 5-6 min.
2. Meanwhile, slice thighs into strips, coat with chili sauce and 1Tbsp of Soy Sauce . Stir fry in non-stick skillet sprayed with cooking spray, until cooked. Remove from pan and set aside.
3. Wipe skillet clean and add pepper strips, cook until tender aprox 3-5 min. Remove from pan and set aside.
4. Heat soy, peanut butter, vegetable broth, ginger, garlic, red pepper flakes and lime juice in Skillet. Simmer for a few minutes until all peanut butter is fully incorporated. Add white wine vinegar and stir till blended.
5. Add, chicken strips, peppers, green onions and cilantro, toss to cover. Serve over noodles. Garnish with Lime slice.

Serving Size:�Makes 2 1/1/2 cup servings and 1/1/4 servings of noodles.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving