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Ingredientes
- 2 tsp peanut oil
- 3 x garlic cloves chopped
- 2 tsp chopped ginger
- 2 Tbsp. chopped green onions
- 2 Tbsp. chopped jalapeno peppers
- 2 Tbsp. lite soy sauce
- 1/4 c. low-fat peanut butter
- 1 c. lite coconut lowfat milk
- 1/2 tsp Asian chili sauce
- 1 Tbsp. brown sugar
- 1/4 c. low-fat low-sodium chicken broth
- 1Â 1/2 lb boneless skinless chicken breasts halved, and
- Â Â cut into 2" cubes
- 1/2 c. sliced shiitake mushrooms
- 1/2 c. julienned red pepper
- 1/2 c. sliced carrots
- 6 c. cooked capellini pasta
Direcciones
- Heat the oil in a heavy skillet over medium-high heat. Add in the garlic, ginger, green onions, and jalapenos and saute/fry for 4 min.
- Add in the soy sauce, peanut butter, coconut lowfat milk, chili sauce, and sugar. Bring to a boil, lower the heat, and simmer for 5 min. Set the sauce aside.
- Heat the broth in another skillet over medium-high heat. Saute/fry the chicken in the broth for 5 min.
- Add in the mushrooms, red peppers, and carrots. Saute/fry till the chicken is done and vegetables are crisp, about 5 to 8 min.
- Add in the chicken and vegetable mix to the sauce. Toss the peanut sauce with the capellini and serve.
- This recipe yields 6 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 6 servings | |
| Calories 1086 | |
| Calories from Fat 117 | 11% |
| Total Fat 13.76g | 17% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 465mg | 19% |
| Potassium 917mg | 26% |
| Total Carbs 185.89g | 50% |
| Dietary Fiber 9.8g | 33% |
| Sugars 10.81g | 7% |
| Protein 51.47g | 82% |
