Thai Chicken Stir Sizzle Recipe
Ingredients
| Peanut Sauce | ||
| Sodium chicken broth | 1/3 Cup (16 tbs) | |
| 1/3 cup reduced-fat chunky peanut butter | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| 2 tablespoons packed light brown sugar | ||
| Red onions | 2 Tablespoon, minced | |
| 1 tablespoon reduced-sodium spicy ketchup | ||
| Lime juice | 1 Tablespoon | |
| 1 tablespoon rice-wine vinegar | ||
| Ground coriander | 1/2 Teaspoon | |
| Stir-Sizzle | ||
| 6 ounces soba noodles or linguine | ||
| Toasted sesame oil | 1 Teaspoon | |
| 1 pound boneless, skinless chicken breast halves, sliced crosswise into 1/2" pieces | ||
| 1 bunch scallions, sliced diagonally into 1" pieces | ||
| Garlic | 1 Tablespoon, minced | |
| Grated ginger | 2 Teaspoon | |
| Snow peas | 1 Cup (16 tbs) | |
| Sweet red pepper | 1 To taste, cut into thin strips | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| Cilantro | 2 Tablespoon, chopped | |
Directions
To make the peanut sauce: In a food processor or blender, combine the broth, peanut butter, soy sauce, brown sugar, onions, ketchup, lime juice, vinegar, and coriander.
Process for 30 seconds, or until well-combined but still chunky.
To make the stir-sizzle: Cook the noodles in a large pot of boiling water according to the package directions.
Drain and return to the pot.
Meanwhile, warm the oil in a large no-stick skillet over medium-high heat.
Add the chicken and cook for 3 to 4 minutes, or until no longer pink in the center.
Add the scallions, garlic, and ginger; cook for 2 minutes, stirring often and being careful not to let the garlic burn.
Add the snow peas, peppers, and carrots; cook for 2 minutes.
Mix in the peanut sauce.
Pour over the noodles.
Sprinkle with the cilantro.
Toss to coat.
Place over heat for 2 minutes, or until heated through.
Process for 30 seconds, or until well-combined but still chunky.
To make the stir-sizzle: Cook the noodles in a large pot of boiling water according to the package directions.
Drain and return to the pot.
Meanwhile, warm the oil in a large no-stick skillet over medium-high heat.
Add the chicken and cook for 3 to 4 minutes, or until no longer pink in the center.
Add the scallions, garlic, and ginger; cook for 2 minutes, stirring often and being careful not to let the garlic burn.
Add the snow peas, peppers, and carrots; cook for 2 minutes.
Mix in the peanut sauce.
Pour over the noodles.
Sprinkle with the cilantro.
Toss to coat.
Place over heat for 2 minutes, or until heated through.
Chef
