Thai Peanut Chicken and Noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 278.7
- Total Fat: 8.5 g
- Cholesterol: 30.0 mg
- Sodium: 811.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 4.3 g
- Protein: 21.3 g
View full nutritional breakdown of Thai Peanut Chicken and Noodles calories by ingredient
Number of Servings: 8
Ingredients
-
12 oz. Oscar Meyer Chicken Breast cuts, oven roasted
1/2 box Barilla Plus spaghetti
2 16 oz bag birds eye sugar snap stir fry vegetables
2 TBSP extra virgin olive oil
5 TBSP creamy peanut butter, reduced fat
5 TBSP lite soy sauce
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/3 cup water
Directions
Cook Barilla according to package directions. Using a wire whisk, blend peanut butter, ginger, pepper flakes and 2 TBSP soy sauce until smooth. Add remaining soy sauce and water and continue blending until smooth. Set aside.
Heat 2 TBSP olive oil in large skillet. Add vegetables and saute until heated. Add chicken and continue stirring until heated through. Stir in the peanut sauce, then add cooked noodles and stir until coated and completely heated. Serve warm.
Extra pepper can be added to spice it up. You can reduce the soy sauce to cut down the sodium, but add that amount of water to the recipe to keep the final amount the same.
Number of Servings: 8
Recipe submitted by SparkPeople user LDYCHEM.
Heat 2 TBSP olive oil in large skillet. Add vegetables and saute until heated. Add chicken and continue stirring until heated through. Stir in the peanut sauce, then add cooked noodles and stir until coated and completely heated. Serve warm.
Extra pepper can be added to spice it up. You can reduce the soy sauce to cut down the sodium, but add that amount of water to the recipe to keep the final amount the same.
Number of Servings: 8
Recipe submitted by SparkPeople user LDYCHEM.