Thai Peanut Chicken & Noo­dles

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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.

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