I'm back beotches!

I'm borrowing my stepmom's old laptop - I guess I have to stop referring to her as wicked now.  Bummer, becuse that's so much fun!  I'm going to get on getting a new laptop real soon.  I promise.  And then, I'll refer to her as my wicked stepmother again!  Hooray!

Meanwhile, I made this dish for dinner and it's the second time I've made it and we still love it!  So I'm sharing it with you here and I'll also post it on the recipes link.  If you like peanut sauce Asian type food, you will dig it.  There is a bit of prep work involved - none of it hard, just time consuming and a lot of dishes.  But I guarantee you, it is worth it. 

I found this recipe on skinnytaste.com. (And oh my word have I found other things I need to make!)  Anywho, I kept the recipe the same - changed maybe one step - but I had to retype it in an order I could understand.  All of us love it!  Here you go!

Asian Peanut Noodles with Chicken – Lightened Up

 

Servings: 6

Calories: 337.9, Fat 4.6 g, Carbs 51.4g, Fiber 3.7g, Protein 21.1 g

 

For the peanut sauce:

• 14.5 oz fat free chicken broth

• 5 tbsp natural peanut butter

• 1 tbsp sriracha chili sauce or thai chili sauce

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp freshly grated ginger

• 2 cloves garlic, minced

 

The chicken and marinade:

• 16 oz of chicken breasts, cut into thin strips

• salt and pepper (to taste)

• 1 tbsp sriracha chili sauce or thai chili sauce

• juice of ½ a lime

• 5 cloves of garlic, crushed

• 1 tbsp freshly grated ginger

• 1 tbsp soy sauce

 

For the stir fry:

• ½ tbsp sesame oil

• 8 oz rice noodles

• ¾ cup green onions, chopped

• 1 ¼ cups shredded carrots

• 1 ¼ cups shredded broccoli slaw

 

To top:

• 1 cup mung bean sprouts

• 2 tbsp chopped peanuts

• remaining ½ of lime, sliced

• cilantro

 

Directions:

1. Combine sauce ingredients in a small saucepan over medium-low heat. Stir until well blended. Simmer over medium-low heat for about 5-10 minutes until sauce becomes smooth and well blended. Set aside.

2. Boil water for pasta, and cook according to package directions.

3. Season chicken with marinade items.

4. Heat a wok over high heat until hot. Add oil, and chicken in marinade. Heat until cooked through, 2-3 minutes.

5. Add in green onions, carrots and broccoli slaw and saute until tender crisp, 1-2 minutes.

6. Remove wok from heat. Add drained pasta and peanut sauce. Toss to combine.

7. Divide between six bowls. Serve with optional toppings and garnish with lime wedges.

Comments

[Juile]

Sounds yummy...we may have to try this weekend