Peanut Noodles with Chicken and Vegetables
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breasts1/2 c PB2 (powdered peanut butter)1/2 c water2 T soy sauce2 t minced garlic1 1/2 t chile-garlic sauce1 t minced fresh ginger8 oz whole-wheat spaghetti12 oz bag stir-fry veg medley (broccoli, sugar peas, etc.)
Boil water and cook the spaghetti according to package directions. In the meantime, cut chicken into bite size chunks and stir-fry until no longer pink.
Whisk together the PB2, water, soy sauce, garlic, chili sauce, and ginger in a small bowl.
Add vegetables to chicken and cook until crisp-tender.
Drain pasta and add it to the wok.
Pour sauce over all and stir to combine and heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user SELVAGEEDGE.
Whisk together the PB2, water, soy sauce, garlic, chili sauce, and ginger in a small bowl.
Add vegetables to chicken and cook until crisp-tender.
Drain pasta and add it to the wok.
Pour sauce over all and stir to combine and heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user SELVAGEEDGE.
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 3.5 g
- Cholesterol: 43.3 mg
- Sodium: 453.2 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 6.6 g
- Protein: 25.4 g
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