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Contest-Winning Thai Peanut Chicken

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
Here’s a colorful and comforting Thai peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1/3 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons canola oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 bunch broccoli, cut into florets
  • 1/2 cup shredded carrot
  • Sesame seeds, optional

Directions

  • 1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
  • 2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan.
  • 3. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts

1-1/3 cups: 384 calories, 13g fat (2g saturated fat), 42mg cholesterol, 575mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

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