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Ingredientes
- 1/2 lb spaghettini or possibly thin noodles
- 4 c. broccoli florets
- 2 x carrots julienned
- 1 Tbsp. vegetable oil
- 1 Tbsp. ginger root chopped
- 3 x cloves garlic chopped
- 3/4 lb boneless skinless chicken breasts
- 1/4 c. fresh coriander
- 1/2 c. chicken stock
- 3 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 3 Tbsp. peanut butter
- 1 Tbsp. sugar or possibly honey
- 1 Tbsp. sesame oil
- 1Â 1/2 tsp warm pepper sauce
Direcciones
- Cut chicken into strips across the grain.
- Whisk together sauce ingredients. Set aside. In large pot of boiling water, cook noodles for 5 min. Add in broccoli and carrots; cook for 3 to 3 min or possibly till noodles are tender but hard. Drain and set aside. In large nonstick skillet or possibly wok, heat oil over high heat; stir-fry ginger and garlic for 30 seconds. Add in chicken; stir-fry for 3 to 5 min or possibly till no longer pink inside. Stir sauce; add in to skillet and bring to boil.
- Remove from heat; toss with noodles and vegetables. Sprinkle with coriander. Serve in large bowls.
- Makes 4 servings.
- fast - stir fry
- if we can use which reduced oil peanut butter - and take only 1/3 of the sesame oil, we loser the fat to around 13g. I let this sit for about 5 min before serving - put it in a heated casserole with lid. Sitting enhances the aromatics.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 134 | 28% |
| Total Fat 15.51g | 19% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.1g | |
| Cholesterol 32mg | 11% |
| Sodium 871mg | 36% |
| Potassium 738mg | 21% |
| Total Carbs 59.45g | 16% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.97g | 5% |
| Protein 26.45g | 42% |
