Thai Peanut Chicken & Noodles
TAKES: 30 min. MAKES: 4 servings
Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, NY
1/2 cup water 1/4 cup soy sauce
2 Tbsp. rice vinegar
2 Tbsp. creamy peanut butter 3 garlic cloves, minced 1 to 2 tsp. Sriracha Asian hot chili sauce 1 tsp. each sesame oil and molasses 1 pkg. (6.75 oz.) thin rice noodles 2 Tbsp. peanut oil, divided 1 lb. chicken tenderloins, cut into 3/4-in. pieces 1 medium onion, chopped Halved cucumber slices and chopped peanuts, optional
1. For sauce, whisk together first eight ingredients. Boil the water and add noodles. Remove from heat; let stand until noodles are tender, 3-4 minutes. Drain; rinse with cold water and drain.
2. In a large skillet, heat 1 Tbsp. peanut oil over medium-high heat; saute chicken until no longer pink,
5-7 minutes. Remove from pan.
3. Saute onion in remaining oil until tender, 2-3 minutes. Stir in sauce; cook and stir until slightly thickened. Add the noodles and chicken; heat through, tossing to combine. Top with cucumber and peanuts if desired.
PER SERVING 444 cal., 13g fat (2g sat. fat), 56mg chol., 1270mg sod., 48g carb. (6g sugars, 2g fiber), 34g pro.