Gingered Chicken with Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon salt |
2 teaspoons dark sesame oil |
1 tablespoon minced peeled fresh ginger |
2 teaspoons minced seeded jalapeño pepper |
2 garlic cloves, minced |
2 1/2 cups sugar snap peas, trimmed |
3/4 cup fat-free, less-sodium chicken broth |
1/2 cup (2-inch) julienne-cut carrot |
2 tablespoons low-sodium soy sauce |
1 tablespoon cornstarch |
1 tablespoon fat-free, less-sodium chicken broth |
2 cups hot cooked chinese-style egg noodles |
1/4 cup chopped fresh cilantro |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeño, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
2. Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.
3. Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts.
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