Trial Recipes
Chicken Pad Thai with Broccoli and Peanut Sauce
4 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
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)
방향
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.
영양 정보
1회 제공량
-
칼로리
525 kcal
지방 전체
11 g
포화 지방
2 g
불포화 지방
7 g
트랜스 지방
0.01 g
콜레스테롤
72 mg
나트륨
963 mg
탄수화물 전체
71 g
식이섬유
9 g
총 당류
11 g
단백질
39 g
4 servings
분량15 minutes
활동 시간35 minutes
총 시간