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Prep Time:40 minsTotal Time:40 minsServings:4Yield:10 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:10 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ouncesthin rice noodles or rice sticks1tablespoonsesame oil (not toasted) or vegetable oil12ouncesskinless, boneless chicken breast, cut into bite-size strips1tablespoontoasted sesame oil2teaspoonsgrated fresh ginger3clovesgarlic, minced1cuppurchased julienned carrots1cupfresh snow pea pods6ouncesfresh shiitake mushrooms, stemmed and sliced½cupsliced radishes1fresh serrano chile pepper, stemmed, seeded, and thinly sliced (see Tip)2cupsgluten-free unsalted chicken stock, such as Kitchen Basics brand¼cuporange juice2tablespoonsgluten-free reduced-sodium soy sauce, such as San-J brand2cupsshredded napa cabbage½cupchopped fresh cilantro leaves1tablespoonsesame seeds, toasted (Optional)
Cook Mode(Keep screen awake)
Ingredients
4ouncesthin rice noodles or rice sticks
1tablespoonsesame oil (not toasted) or vegetable oil
12ouncesskinless, boneless chicken breast, cut into bite-size strips
1tablespoontoasted sesame oil
2teaspoonsgrated fresh ginger
3clovesgarlic, minced
1cuppurchased julienned carrots
1cupfresh snow pea pods
6ouncesfresh shiitake mushrooms, stemmed and sliced
½cupsliced radishes
1fresh serrano chile pepper, stemmed, seeded, and thinly sliced (see Tip)
2cupsgluten-free unsalted chicken stock, such as Kitchen Basics brand
¼cuporange juice
2tablespoonsgluten-free reduced-sodium soy sauce, such as San-J brand
2cupsshredded napa cabbage
½cupchopped fresh cilantro leaves
1tablespoonsesame seeds, toasted (Optional)
DirectionsCook rice noodles according to package directions; drain and set aside.Meanwhile, heat the 1 tablespoon untoasted sesame oil in a large skillet over medium-high heat. Add chicken. Cook and stir for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove the chicken from skillet; set aside.Add the 1 tablespoon toasted sesame oil to the skillet. Add ginger and garlic; cook and stir for 30 seconds. Add carrots, pea pods, mushrooms, radishes, and chile pepper; cook and stir for 2 minutes.Add chicken stock to the mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in orange juice and soy sauce.To serve, divide the reserved noodles among four soup bowls. Top with cabbage and the chicken. Ladle the hot stock mixture over the noodles. Sprinkle with cilantro and, if desired, sesame seeds.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine
Directions
Cook rice noodles according to package directions; drain and set aside.Meanwhile, heat the 1 tablespoon untoasted sesame oil in a large skillet over medium-high heat. Add chicken. Cook and stir for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove the chicken from skillet; set aside.Add the 1 tablespoon toasted sesame oil to the skillet. Add ginger and garlic; cook and stir for 30 seconds. Add carrots, pea pods, mushrooms, radishes, and chile pepper; cook and stir for 2 minutes.Add chicken stock to the mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in orange juice and soy sauce.To serve, divide the reserved noodles among four soup bowls. Top with cabbage and the chicken. Ladle the hot stock mixture over the noodles. Sprinkle with cilantro and, if desired, sesame seeds.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cook rice noodles according to package directions; drain and set aside.
Meanwhile, heat the 1 tablespoon untoasted sesame oil in a large skillet over medium-high heat. Add chicken. Cook and stir for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove the chicken from skillet; set aside.
Add the 1 tablespoon toasted sesame oil to the skillet. Add ginger and garlic; cook and stir for 30 seconds. Add carrots, pea pods, mushrooms, radishes, and chile pepper; cook and stir for 2 minutes.
Add chicken stock to the mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in orange juice and soy sauce.
To serve, divide the reserved noodles among four soup bowls. Top with cabbage and the chicken. Ladle the hot stock mixture over the noodles. Sprinkle with cilantro and, if desired, sesame seeds.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)334Calories10gFat36gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
