Asian Noodles Vegetables Chicken Sauce is a scrumptious, nutritious dish that I make often for King-Man and myself. Or, perhaps I must say, "The King and I." (Sorry I cannot assist the use of that corny line sometimes. Forgive me. At least you can not hear me breaking into songs from the musical. Be grateful.)
Ingredients
1/2 lb. (8 oz) whole-wheat spaghetti or linguini, cooked
2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
6-7 cups (approx.) Cut veggies of your choice (I like 1 c. Carrots, 1-1 / 2 c. Snow peas, 2 c. Mushrooms, 3/4 c. Red pepper, 1 c. Baby bok choy, 3/4 c. Green onions)
1-2 tablespoons vegetable oil
1/4 c. (or more) chicken broth
2 tablespoons reduced-sodium soy sauce
3/4 to 1 c. peanut sauce * (view that recipe online at www.TheYummyLife.com/recipes/16)
For garnish:
Unsalted, roasted peanuts, chopped
Cilantro, chopped
Crushed red pepper flakes
Directions
In large skillet or wok, stir fry chicken in 1-2 T. oil. Remove from pan.
Stir fry veggies in batches in the same skillet (add more oil, if necessary). Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to the skillet and stir to remove brown bits from the bottom of the pan. Add peanut sauce and whisk together. Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency. Add cooked spaghetti, chicken and veggies; toss with tongs. Heat through. Add more soy sauce to taste (if not salty enough).
If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.
* You may need to adjust the amount of peanut sauce depending on the volume of veggies that are used. Start by adding 3/4 cup of peanut sauce; add more to taste as needed.
Nutritional Information (per serving - 1/6 of recipe): 387 calories, 23.4g fat, 576mg sodium, 23.6g carbs, 5.2g fiber, 7.5g sugars, 24.8g protein; Weight Watchers PointsPlus: 10
- Power carb option. Reduce the number of noodles and increase the number of veggies. Or, swap out some or all of the noodles with zucchini noodles made with a spiral cutter.
--Vegetarian option. Omit the chicken and substitute vegetable broth for chicken broth.
--Gluten-free option. Substitute rice noodles for whole wheat pasta and use gluten-free tamari sauce in place of soy sauce.
Ingredients
1/2 lb. (8 oz) whole-wheat spaghetti or linguini, cooked
2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
6-7 cups (approx.) Cut veggies of your choice (I like 1 c. Carrots, 1-1 / 2 c. Snow peas, 2 c. Mushrooms, 3/4 c. Red pepper, 1 c. Baby bok choy, 3/4 c. Green onions)
1-2 tablespoons vegetable oil
1/4 c. (or more) chicken broth
2 tablespoons reduced-sodium soy sauce
3/4 to 1 c. peanut sauce * (view that recipe online at www.TheYummyLife.com/recipes/16)
For garnish:
Unsalted, roasted peanuts, chopped
Cilantro, chopped
Crushed red pepper flakes
Directions
In large skillet or wok, stir fry chicken in 1-2 T. oil. Remove from pan.
Stir fry veggies in batches in the same skillet (add more oil, if necessary). Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to the skillet and stir to remove brown bits from the bottom of the pan. Add peanut sauce and whisk together. Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency. Add cooked spaghetti, chicken and veggies; toss with tongs. Heat through. Add more soy sauce to taste (if not salty enough).
If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.
* You may need to adjust the amount of peanut sauce depending on the volume of veggies that are used. Start by adding 3/4 cup of peanut sauce; add more to taste as needed.
Nutritional Information (per serving - 1/6 of recipe): 387 calories, 23.4g fat, 576mg sodium, 23.6g carbs, 5.2g fiber, 7.5g sugars, 24.8g protein; Weight Watchers PointsPlus: 10
- Power carb option. Reduce the number of noodles and increase the number of veggies. Or, swap out some or all of the noodles with zucchini noodles made with a spiral cutter.
--Vegetarian option. Omit the chicken and substitute vegetable broth for chicken broth.
--Gluten-free option. Substitute rice noodles for whole wheat pasta and use gluten-free tamari sauce in place of soy sauce.
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