Thai Chicken Stir Sizzle
|For peanut sauce|
|Defatted reduced sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Low fat chunky peanut butter||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Packed light brown sugar||2 Tablespoon|
|Minced red onion||2 Tablespoon|
|Low sodium spicy ketchup||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|For stir sizzle|
|Soba noodles/Linguine||6 Ounce|
|Toasted sesame oil||1 Teaspoon|
|Boneless skinless chicken breast halves||1 Pound, sliced crosswise into 1/2 inch pieces|
|Scallions||1 Bunch (100 gm), sliced diagonally into 1 inch pieces|
|Minced garlic||1 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
|Snow peas||1 Cup (16 tbs)|
|Sweet red pepper||1 , cut into thin strips|
|Grated carrots||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
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.