Spicy Asian Chicken Stir-Fry

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.