Thai Peanut Chicken and Noodles

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Prep Time: 30 Minutes Start to Finish: 30 Minutes
Servings: 5 (1½ cups each)

INGREDIENTS
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  • 2¾ cups uncooked fine egg noodles (6 oz)
  • ¼ cup creamy peanut butter
  • ½ teaspoon finely chopped gingerroot
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 tablespoon oil
  • 2 cups small fresh broccoli florets
  • 1½ cups sliced fresh mushrooms (about 4 oz)
  • 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
  • 1 medium red bell pepper, cut into thin bite-size strips
  • 1 package (9 oz) frozen diced cooked chicken, thawed
  • ¼ cup coarsely chopped dry-roasted peanuts 
  • Chopped fresh cilantro, if desired
METHOD
  1. Cook and drain noodles as directed on package; cover to keep warm.
  2. Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
  3. In 12-inch nonstick skillet, heat oil over mediumhigh heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated. 
  4. Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.
(Pillsbury One-Dish Meals)
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