Mikxocs Thai Chicken with Noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 391.5
- Total Fat: 13.8 g
- Cholesterol: 27.5 mg
- Sodium: 402.0 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 1.9 g
- Protein: 18.5 g
View full nutritional breakdown of Mikxocs Thai Chicken with Noodles calories by ingredient
Number of Servings: 4
Ingredients
-
1 Tbsp dark sesame oil
1 Tbsp vegetable oil
1 cup (1 small) chopped onion
1 tsp minced fresh ginger root
1 fresh red chile pepper, chopped
2 skinless, boneless chicken breast - cut into strips
1.5 Tbsp fresh lime juice
1 tsp dark soy sauce
1 Tbsp chopped fresh basil
1 (10 ounce) can lite coconut milk
1 Tbsp cornstarch
2 Tbsp water
1 (8.15 ounce) package dried Wheat Lo Mein Noodles
Directions
Makes 4 servings
Heat the sesame oil and vegetale oil in a large wok over high heat. Cook the onion, ginger, and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, and basil. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
Cook the noodles according to package directions.
Add the noodles to the chicken mixture in the pan and stir to combine.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MIKXOC.
Heat the sesame oil and vegetale oil in a large wok over high heat. Cook the onion, ginger, and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, and basil. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
Cook the noodles according to package directions.
Add the noodles to the chicken mixture in the pan and stir to combine.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MIKXOC.
