Average Rating: 4.527777TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 8 ounces uncooked thick rice noodles
- 1/3 cup water
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup peanut butter
- 4-1/2 teaspoons brown sugar
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 bunch broccoli, cut into florets
- 1/2 cup shredded carrot
- Sesame seeds, optional
Instructions
- 1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
- 2. In a large skillet heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan.
- 3. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add reserved sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts
1-1/3 cups: 384 calories, 13g fat (2g saturated fat), 42mg cholesterol, 575mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 24g protein.
Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
