Thai Chicken and Noodles
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This toss of noodles, vegetables, and chicken pretty much defines Thai cuisine in its variety of flavors and textures.
Ingredients
1 c. chicken broth
3 slice unpeeled fresh ginger
1 lb. skinless, boneless chicken breasts
4 oz. dried Thai rice noodles (preferably thin)
1/3 c. fresh lime juice
3 tbsp. soy sauce
3 tbsp. vegetable oil
1 tbsp. brown sugar
2 tsp. brown sugar
1 1/2 tsp. anchovy paste
1 red bell pepper
2 c. fresh mung bean sprouts
1/2 c. Chopped cilantro
1/3 c. coarsely chopped peanuts
Instructions
In 10-inch skillet, bring broth and ginger to a boil over medium heat. Add chicken, reduce heat to low, and cover. Poach 10 minutes, or until cooked through, turning chicken midway. Remove from heat and cool to room temperature. With slotted spoon, transfer chicken to plate; discard broth mixture.
Break rice noodles in half. In large pan of boiling water, cook noodles according to package directions; drain.
In large bowl, whisk together lime juice, soy sauce, oil, brown sugar, and anchovy paste. Add bell pepper, bean sprouts, and cilantro.
Slice chicken crosswise on diagonal into 1-inch wide strips; add to bowl. Divide mixture evenly among 4 dinner plates and sprinkle with chopped peanuts.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment