Chicken and Peanuts with Noodles
- Yield: 4 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1pound chicken tenders
- 1teaspoon sugar
- 1 1/2teaspoons cornstarch
- 1tablespoon ginger, minced
- 1/4cup low sodium soy sauce, divided
- 2tablespoons low sodium soy sauce, divided
- 1/4teaspoon hot red pepper sauce
- 3cloves chic
- 1/4cup peanut butter
- 1tablespoon rice wine vinegar
- 1cup water
- 2teaspoons canola oil
- 2cups snow peas, cut in half lengthwise
- 6-- green onions, sliced thin
- 1/2pound spaghetti noodles, cooked
- 1tablespoon sesame oil
- 1/2cup roasted peanuts, shelled
Instructions
- In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade.
- In large skillet or wok, heat canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
- Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
- In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.
From the Florida Culinary Institute, West Palm Beach, Fla.
Nutritional Info *per serving
- Calories 700
- Glycemic Load 9.06
- Fat 41g
- Saturated Fat 7g
- Polyunsaturated Fat 11g
- Monounsaturated Fat 18g
- Cholesterol 45mg
- Sodium 1420mg
- Potassium 720mg
- Carbohydrate 54g
- Fiber 7g
- Sugars 9g
- Protein 32g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 60%
- Calcium 10%
- Iron 25%