Spicy Asian Chicken Stir-Fry
- Number of Servings: 1
Ingredients
Rice Noodles, 2 oz Broccoli, cooked, 0.5 cup, chopped Peppers, sweet, red, raw, sliced, .5 cup Chicken Breast, no skin, 4 ounces Baby Carrots, raw, 2 large Archer Farms - Thai Peanut Sauce, 3 tbsp Kikkoman Lite Soy Sauce, .33 tbsp Ground Red Pepper, .18 tsp Peanuts, dry-roasted, .5 oz
1.Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
2.In nonstick large skillet or wok coated with cooking spray stir-fry broccoli and bell pepper over medium-high heat for 2 minutes. Stir in snow peas. Stir-fry for 1 minute more. Remove vegetables from skillet. Set aside.
3.Add oil to same skillet. Add chicken. Stir-fry over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat to medium. Return vegetables to wok. Stir in carrot, peanut sauce, soy sauce and ground red pepper (if desired). Add noodles. Toss until combined and heated through. Transfer to serving plate. Sprinkle with peanuts
Number of Servings: 1
Recipe submitted by SparkPeople user JAYDENSMOM2004.
2.In nonstick large skillet or wok coated with cooking spray stir-fry broccoli and bell pepper over medium-high heat for 2 minutes. Stir in snow peas. Stir-fry for 1 minute more. Remove vegetables from skillet. Set aside.
3.Add oil to same skillet. Add chicken. Stir-fry over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat to medium. Return vegetables to wok. Stir in carrot, peanut sauce, soy sauce and ground red pepper (if desired). Add noodles. Toss until combined and heated through. Transfer to serving plate. Sprinkle with peanuts
Number of Servings: 1
Recipe submitted by SparkPeople user JAYDENSMOM2004.
Nutritional Info Amount Per Serving
- Calories: 436.7
- Total Fat: 13.8 g
- Cholesterol: 65.7 mg
- Sodium: 924.8 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 6.3 g
- Protein: 36.4 g
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