Sesame Chicken with Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ounces of Ronzoni Multigrain Noodles, cooked al dente1/3 cup chopped fresh cilantro3 scallions (2 finely chopped +1 with whites and greens parts thinly sliced on the diagonal for garnish)2 tablespoons peeled, finely chopped fresh ginger1 1/2 tablespoons finely chopped garlic3 tablespoons + 1/2 cup chicken broth2 teaspoons olive oil or canola oil2 cups chopped yellow onion1 medium red bell pepper, julienned1 medium yellow bell pepper, juilenned1 tablespoon sesame oil12 ounces raw boneless, skinless chicken breast, cut in thin strips (I found if you purchase the boneless, skinless chicken tenders and cut in half)2 tablespoons low-sodium soy saucesalt and pepper to tasteToasted sesame seeds or black sesame seeds
Makes 4 1 cup servings
Cook the pasta according to the package directions. Drain well, transfer to metal mixing bowl, and set aside.
Combine the cilantro, 2 of scallions, the ginger, the garlic, and 3 tablespoons broth in a small bowl. Set aside
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cabbage, yellow onion, and red and yellow bell peppers. Cook for 8 minutes, or until the vegetables are just tender. Transfer the vegetables to the bowl with the pasta, toss, and cover with a towel to retain heat.
Add the sesame oil to the skillet over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the chicken strips and soy sauce to the skillet and cook for 2 minutes, or until the chicken is nearly done. Add the remaining 1/2 cup of broth and bring to a boil. Return the vegetables and noodles to the skillet and stir about 3 minutes, until all the ingredients are just heated through. Season with salt and pepper. Divide between serving plates and garnish with the remaining scallion and sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user JANETFARMER.
Cook the pasta according to the package directions. Drain well, transfer to metal mixing bowl, and set aside.
Combine the cilantro, 2 of scallions, the ginger, the garlic, and 3 tablespoons broth in a small bowl. Set aside
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cabbage, yellow onion, and red and yellow bell peppers. Cook for 8 minutes, or until the vegetables are just tender. Transfer the vegetables to the bowl with the pasta, toss, and cover with a towel to retain heat.
Add the sesame oil to the skillet over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the chicken strips and soy sauce to the skillet and cook for 2 minutes, or until the chicken is nearly done. Add the remaining 1/2 cup of broth and bring to a boil. Return the vegetables and noodles to the skillet and stir about 3 minutes, until all the ingredients are just heated through. Season with salt and pepper. Divide between serving plates and garnish with the remaining scallion and sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user JANETFARMER.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 7.3 g
- Cholesterol: 50.2 mg
- Sodium: 519.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.9 g
- Protein: 22.8 g
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