Bonnie's Thai Chicken and Noodle Stir Fry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 386.3
- Total Fat: 9.9 g
- Cholesterol: 114.5 mg
- Sodium: 1,143.2 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 3.8 g
- Protein: 36.8 g
View full nutritional breakdown of Bonnie's Thai Chicken and Noodle Stir Fry calories by ingredient
Introduction
This is a edited version of Thai Noodle & Chicken recipe found on this site submitted by KRISPY7, I changed some of the ingredients and varied the cooking method slightly This is a edited version of Thai Noodle & Chicken recipe found on this site submitted by KRISPY7, I changed some of the ingredients and varied the cooking method slightlyNumber of Servings: 2
Ingredients
-
2.5 (50g) Pkg of Stir fry Noodles
4 boneless, skinless, chicken thighs
1 T of all Natural Peanut butter
3 T of Soy Sauce low sodium - separated
1/4 c of Vegetable Broth
2 tsp Fresh ground ginger root
1 T finely chopped (minced) garlic
1 T fresh Lime juice, approx. 1/2 lime
1/4 tsp red pepper flakes
1 Red pepper, sliced thin
1/4 or so of fresh Cilantro
3 scallions sliced into 1" long sections
sweet chilli sauce
Directions
1. Cover noodles with boiling water and let soak 5-6 min.
2. Meanwhile, slice thighs into strips, coat with chili sauce and 1Tbsp of Soy Sauce . Stir fry in non-stick skillet sprayed with cooking spray, until cooked. Remove from pan and set aside.
3. Wipe skillet clean and add pepper strips, cook until tender aprox 3-5 min. Remove from pan and set aside.
4. Heat soy, peanut butter, vegetable broth, ginger, garlic, red pepper flakes and lime juice in Skillet. Simmer for a few minutes until all peanut butter is fully incorporated. Add white wine vinegar and stir till blended.
5. Add, chicken strips, peppers, green onions and cilantro, toss to cover. Serve over noodles. Garnish with Lime slice.
Serving Size: Makes 2 1/1/2 cup servings and 1/1/4 servings of noodles.
2. Meanwhile, slice thighs into strips, coat with chili sauce and 1Tbsp of Soy Sauce . Stir fry in non-stick skillet sprayed with cooking spray, until cooked. Remove from pan and set aside.
3. Wipe skillet clean and add pepper strips, cook until tender aprox 3-5 min. Remove from pan and set aside.
4. Heat soy, peanut butter, vegetable broth, ginger, garlic, red pepper flakes and lime juice in Skillet. Simmer for a few minutes until all peanut butter is fully incorporated. Add white wine vinegar and stir till blended.
5. Add, chicken strips, peppers, green onions and cilantro, toss to cover. Serve over noodles. Garnish with Lime slice.
Serving Size: Makes 2 1/1/2 cup servings and 1/1/4 servings of noodles.