Dinner/Entrée
Thai Peanut Noodles and Chicken
4 servings
porcje1 hour
czas aktywny1 hour 15 minutes
całkowity czasSkładniki
3 Boneless, Skinless Chicken Breasts (cut in 1" Pieces)
1/2 Package Pasta (* see note)
1 Red Bell Pepper (sliced)
1 Orange Bell Pepper (sliced)
1/2 Cup Red Cabbage (sliced)
1 Cucumber (peeled and sliced thin then cut in 1-2" pieces)
1/2 Cup Dry Roasted, Salted Peanuts (roughly chopped)
1/3 Cup Cilantro (chopped)
2 Tablespoons Green Onions (sliced)
Sesame Seeds
1 Cup Creamy Peanut Butter
2-3 Tablespoons Sriracha
1/4 Cup Fresh Lime Juice
1/4 Cup Honey
2 Tablespoons Toasted Sesame Oil
1/2 Cup Warm Water
3 Tablespoons Fresh Grated Ginger
6 Cloves Garlic (minced)
1/3 Cup Soy Sauce
1 teaspoon Rice Vinegar
Wskazówki
Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
Reserve the remaining peanut sauce for the noodles.
Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
Meanwhile, cook the noodles according to package instructions.
Drain the pasta and toss with the chicken, peppers, cucumbers, cabbage, and sauce.
Top with peanuts, cilantro, green onions and sesame seeds. Serve with additional sriracha if desired. I never do, but Cade does. ;)
Wartości Odżywcze
Wielkość Porcji
1 bowl
Kalorie
980 kcal
Tłuszcz Całkowity
52 g
Tłuszcz Nasycony
10 g
Tłuszcz Nienasycony
40 g
Tłuszcz Trans
1 g
Cholesterol
54 mg
Sód
1789 mg
Węglowodany Całkowite
87 g
Błonnik Pokarmowy
10 g
Cukry Całkowite
30 g
Białko
50 g
4 servings
porcje1 hour
czas aktywny1 hour 15 minutes
całkowity czas