Amarante
|
 Fri, Jul 03 2020, 8:50 am
This wasn't gourmet  but super easy and the kids gobbled it up. Easier than dialing the phone for Chinese takeout.
Bagged cabbage for slaw mix would be make it even easier.
Nutty Chicken Noodles
Excerpt From: “Good Housekeeping: Skillet Suppers: 65 Delicious Recipes (Good Food Guaranteed)
We pump up this Asian classic with sautéed chicken and veggies. Swap almond butter and chopped almonds for our peanut version, if you like.
ACTIVE TIME: 10 MINUTES TOTAL TIME: 15 MINUTES MAKES: 4 MAIN-DISH SERVINGS
8 ounces rice noodles or Chinese egg noodles
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast halves, thinly sliced
3 cups sliced red cabbage
1 cup shredded carrots
2 garlic cloves, finely chopped
¼ cup cider vinegar
¼ cup peanut butter
¼ cup soy sauce
¼ cup chicken broth
Chopped peanuts and fresh cilantro leaves, for garnish
1 Cook noodles as label directs.
2 Meanwhile, in medium bowl with wire whisk, mix together vinegar, peanut butter, soy sauce, and broth until well blended.
3 In large skillet, heat oil over medium-high heat until hot. Add chicken, cabbage, carrots, and garlic; cook for 5 minutes or until chicken is no longer pink throughout, stirring often. Remove from heat; stir in peanut butter mixture and noodles. Garnish with peanuts and cilantro.
EACH SERVING: ABOUT 520 CALORIES, 28G PROTEIN, 61G CARBOHYDRATE, 19G TOTAL FAT (3G SATURATED), 3G FIBER, 1,040MG SODIUM.
| |
|
