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Asian Peanut Noodles with Chicken – Lightened Up Recipe

Asian Peanut Noodles with Chicken – Lightened Up
Asian Peanut Noodles with Chicken – Lightened Up
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Asian Peanut Noodles with Chicken – Lightened Up Recipe

Asian Peanut Noodles with Chicken – Lightened Up

Peanut noodles just got a make over! Stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.

 

Although there seems to be a long list of ingredients here, it really comes together quite quickly. I bought pre-shredded carrots and broccoli slaw to help speed things up.

Try this with shrimp or tofu for vegetarians!

Asian Peanut Noodles with Chicken

Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 1/6th of recipe • Points+: 8 pts • Smart Points: 9

Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

For the Peanut Sauce:

Ingredients

14.5 oz fat free chicken broth

2 tbsp honey

2 tbsp soy sauce (use Tamari for gluten free)

1 tbsp freshly grated ginger

2 cloves garlic, minced

 

For the chicken:

 

16 oz chicken breast, cut into thin strips

salt and pepper (to taste)

juice of 1/2 lime

5 cloves garlic, crushed

1 tbsp fresh ginger, grated

1 tbsp soy sauce (use Tamari for gluten free)

1/2 tbsp sesame oil

8 oz rice noodles

 

 

 

3/4 cup green onion, chopped

1 1/4 cups shredded carrots

1 1/4 cups cup shredded broccoli slaw

1 cup bean bean sprouts

2 tbsp chopped peanuts

1 lime, sliced

cilantro for garnish (optional)

Instructions

Directions:

 

Boil water for the noodles cook pasta according to package instructions.

 

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

 

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

 

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

 

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.

Keywords: Asian Peanut Noodles with Chicken – Lightened Up

Written by antoine

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