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Ingredientes
- 1/2 lb boneless skinless chicken breast
- 2 Tbsp. cornstarch divided
- 3 Tbsp. Kikkoman Soy Sauce divided
- 1 Tbsp. dry sherry
- 1 tsp chopped garlic divided
- 1/2 c. creamy peanut butter
- 2 tsp vinegar
- 1/2 tsp sugar
- 2 Tbsp. vegetable oil divided
- 1 bn green onions cut 1" lengths
- 1 x red bell pepper cut thin strips
- 3/4 lb fresh bean sprouts
- Â Â Warm cooked fine egg noodles
- 2 Tbsp. minced unsalted roasted peanuts
Direcciones
- Cut chicken into thin strips; coat with mix of 1 Tbsp. each cornstarch and soy sauce, sherry and 1/2 tsp. garlic. Let stand 10 min.
- Meanwhile, combine remaining 1 Tbsp. cornstarch and 2 Tbsp. soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 c. water and set aside.
- Heat 1 Tbsp. oil in warm wok or possibly large skillet. Add in chicken and stir-fry 2 min; remove. Heat remaining 1 Tbsp. oil in same pan. Add in green onions, bell pepper and 1/2 tsp. remaining garlic; stir-fry 2 min. Add in bean sprouts; stir-fry 1 minute longer.
- Stir in chicken and peanut butter sauce mix. Cook till sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 222 | 57% |
| Total Fat 25.88g | 32% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.19g | |
| Cholesterol 21mg | 7% |
| Sodium 879mg | 37% |
| Potassium 596mg | 17% |
| Total Carbs 22.52g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.41g | 6% |
| Protein 20.92g | 33% |
