Chicken Peanut Noodles

chicken Main Dishes Sweet & Spicy Thai Curry

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


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.

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