Chicken Pad Thai with Broccoli and Peanut Sauce

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

7 to 8 ounces flat rice noodles (or substitute spaghetti)

2 small boneless skinless chicken breast halves (about 1 pound), cut into bite-sized pieces.)

2 pinches Diamond Crystal kosher salt

1 dash black pepper

½ teaspoon peanut oil (or any neutral oil like grapeseed or avocado)

1 large broccoli stock (cut into bite-sized florets)

3 tablespoons natural unsweetened, creamy peanut butter

1 tablespoon honey

2 garlic cloves (minced)

½ teaspoon fresh ginger (minced)

4 tablespoons low sodium tamari or soy sauce

¾ cup low sodium chicken broth

1 teaspoon hot chile paste (optional)

cilantro leaves (optional)

chopped peanuts

julienned carrots

julienned purple cabbage

lime wedges

green onion (sliced thin (optional)

手順

Cook the noodles according to package directions, and set aside.

In a large sauté pan, heat oil over medium heat. Add the chicken, and lightly season with a couple pinches of salt and a dash of pepper. Stir fry until just about fully cooked. Remove from the pan, and set aside.

Add the broccoli and 1-2 tablespoons of water to the pan, and cover. Stir occasionally. Steam the broccoli until crisp-tender. Remove from the pan, and set aside.

To make the sauce: Put the peanut butter, honey, garlic, ginger, soy sauce, broth and chili paste (optional) in the pan over medium heat. Stir well until the peanut butter melts, and the sauce ingredients mostly incorporate.

Add the noodles, chicken, and broccoli to the pan with the sauce. Stir to coat all the ingredients with sauce. Make sure the dish is warm, and the chicken is fully cooked. If needed, cook a few minutes more stirring periodically.

Serve immediately. Let everyone sprinkle their own garnishes.

栄養

• カロリー: 525 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 7 g
• トランス脂肪: 0.01 g
• コレステロール: 72 mg
• ナトリウム: 963 mg
• 炭水化物総量: 71 g
• 食物繊維: 9 g
• 糖質総量: 11 g
• タンパク質: 39 g