Asian Peanut Noodles with Chicken
This recipe is adapted from Gina’s Skinny Taste. I am in love with her recipes, but I always tend to change them up a bit. I can’t seem to follow a recipe step-by-step for the life of me. I always end up adding things or completely changing something. For this recipe, I used less rice noodles so that it would yield larger portions per serving. I also didn’t have scallions or bean sprouts in my cabinet, so they were left out.
Peanut noodles are one of my favorite things from Chinese restaurants but I stopped ordering them years ago for a few reasons: 1) I can’t have white pasta. 2) I can’t have sugar (and they’re loaded with sugar from restaurants). 3) Holy fattening.
I used pre-shredded carrots & broccoli slaw for shortcuts with this recipe. You can use the leftover shredded vegetables for other great recipes during the week. I’ll try to post a few ideas later.
Asian Peanut Noodles with Chicken:
Servings: 4 ● Points Plus: 8 per serving.
Peanut Sauce:
- 1 cup reduced sodium/fat free chicken broth
- 3 TBSP natural peanut butter
- 1 TB creamy peanut butter
- 1 TB sriracha chili sauce
- 2 TB agave nectar
- 1 TB fresh grated ginger
- 2 cloves garlic, minced
Chicken:
- 13 oz chicken breast, cut into strips
- kosher salt & pepper to taste
- 1 1/2 TB sriracha chili sauce
- Juice of 1/2 a lime
- 4 cloves garlic, minced
- 1 TB fresh grated ginger
- 1 TB low sodium soy sauce
- 1 TB sesame oil
Salad:
- 4 oz cooked rice noodles (about 2 oz uncooked)
- 2 cups shredded carrots
- 2 cups shredded broccoli slaw
- 1 lime, sliced into wedges
- 3 TB crushed peanuts
Directions:
1. For the sauce: Combine all of the sauce ingredients in a small saucepan & simmer on low until everything blends together & becomes slightly smooth & creamy, about 5 minutes. If you do not end up with smooth & creamy results it is okay. It’s probably from the natural peanut butter. Turn off the heat once everything is blended & set aside.
2. Boil water & cook rice noodles according to package instructions. Set aside when done cooking.
3. In a mixing bowl, combine all of the chicken ingredients & toss to coat the chicken. In a large non-stick skillet cook the chicken. Once cooked, set chicken aside.
4. In the same skillet, add the broccoli slaw & carrots & saute for a few minutes until they are slightly tender. Add the rice noodles & toss to combine.
5. Add the chicken & peanut sauce to the skillet & toss to combine.
6. Divide onto four dishes & top each with a lime wedge & 1 TB chopped peanuts. Serve warm.
*This recipe is great served cold as leftovers. Especially for lunch!
