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Prep Time:25 minsTotal Time:25 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:2Yield:2 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3ouncesdried brown rice noodles or rice noodles (see Tip)Nonstick cooking spray1 6 to 8-ounce skinless, boneless chicken breast half, cut in half horizontally1cupthinly sliced desired-color sweet pepper¾cuppackaged fresh julienned carrots or coarsely shredded carrots2tablespoonschunky peanut butter5teaspoonsreduced-sodium soy sauce1/4 to 1/2 teaspoon crushed red pepper¼cupthinly bias-sliced green onionLime wedges
Cook Mode(Keep screen awake)
Ingredients
3ouncesdried brown rice noodles or rice noodles (see Tip)
Nonstick cooking spray
1 6 to 8-ounce skinless, boneless chicken breast half, cut in half horizontally
1cupthinly sliced desired-color sweet pepper
¾cuppackaged fresh julienned carrots or coarsely shredded carrots
2tablespoonschunky peanut butter
5teaspoonsreduced-sodium soy sauce
1/4 to 1/2 teaspoon crushed red pepper
¼cupthinly bias-sliced green onion
Lime wedges
DirectionsIn a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.TipsTip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.Originally appeared: Diabetic Living Magazine
Directions
In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.TipsTip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.
In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.
Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.
Tips
Tip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)405Calories12gFat48gCarbs28gProtein
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.
