PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES
If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
- Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 37.3 g, Cholesterol 41.8 mg, Fat 13.1 g, Fiber 7.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 359.1 mg, Sugar 3.7 g
PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES
Steps:
- 1. Put a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
- 2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
- 3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES
Choose a combination (12 oz) of vegetable from the salad bar and create your own mix. Here we used carrots, broccoli & snow-peas already premixed. We chose regular spaghetti instead of whole-wheat as the resident's won't eat the other. Also, we used regular peanut butter. EatingWell.
Provided by Manami
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water; bring to a boil.
- Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
- Transfer the chicken to a cutting board.
- When cool enough to handle, shred into bite-size strips.
- Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
- Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
- Drain, reserving 1 cup of the cooking liquid.
- Rinse the pasta and vegetables with cool water to refresh.
- Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
- Serve warm or chilled.
Nutrition Facts : Calories 374.5, Fat 12.5, SaturatedFat 2.6, Cholesterol 43.9, Sodium 340.6, Carbohydrate 38.9, Fiber 3.1, Sugar 3.5, Protein 30.3
SPICY PEANUT CHICKEN & NOODLES
This simple spicy peanut noodles recipe tastes like it took hours to make. Everybody says it has the perfect levels of heat and spice. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.
Nutrition Facts : Calories 489 calories, Fat 14g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 971mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
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