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Steps
1
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion, garlic and gingerroot in skillet 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
2
Stir in broth, soy sauce and vegetables. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until vegetables are tender.
3
Stir in noodles. Cover and cook 5 to 8 minutes, stirring occasionally, until liquid is almost absorbed.
4
Beat peanut butter, half-and-half, cream of coconut and red pepper, using wire whisk, until smooth. Stir into vegetable mixture. Cook over medium heat 3 to 5 minutes, stirring occasionally, until hot. Sprinkle with peanuts.
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If cream of coconut is not available, increase the half-and-half to 1/3 cup and sprinkle the finished dish with peanuts and coconut. For added coconut flavor, toast the coconut. Sprinkle 1/2 cup coconut in an ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently, until browning begins, then stir constantly until golden brown.
Add 2 skinless, boneless chicken breast halves, cut into 3/4-inch pieces, with the onion in step 1. Cook until chicken is not longer pink. Continue as directed.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
170
Total Fat
19g
Saturated Fat
8g
Cholesterol
25mg
Sodium
1070mg
Total Carbohydrate
33g
Dietary Fiber
6g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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