Flavor Recommendations: Thai Curry, Sweet & Spicy F.I.T. BrineTM
INGREDIENTS (10 servings):
- 2oz (approximately 1/3 cup) F.I.T. BrineTM for every 2lbs of chicken
- 2 carrots, sliced
- 1 tablespoon vegetable oil – divided
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves -- minced
- 1 cup fat-free, less-sodium chicken broth
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice or white wine vinegar
- 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
- 1 cup onion
- 2 cups red bell pepper strips
- 1 pound snow peas
- 8 cups hot cooked spaghetti (about 1 pound uncooked pasta)
- 1/2 cup chopped fresh cilantro
- 2 lbs chicken breast
DIRECTIONS:
Sauce Directions
- Heat 1 teaspoon oil in a small saucepan over medium heat.
- Add ginger and minced garlic; sauté 30 seconds.
- Add chicken broth and the next 5 ingredients (broth, peanut butter, soy sauce, vinegar, chili garlic sauce and salt); stir until well-blended.
- Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
Veggie Directions
- Brine chicken breast per instructions on package.
- Boil linguine noodles in water with a pinch of salt in a medium sized pot
- Cut chicken breast into slices or cubes
- Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, carrots, bell peppers and snow peas; sauté 4 minutes.
- Add brined chicken breast. Continue to saute for another 4 min or until chicken is cooked and vegetables are tender. Remove from heat.
- Combine peanut sauce, vegetable mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.