Thai Peanut Chicken and Noodles

Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

2 3/4

cups uncooked fine egg noodles (6 oz)

1/4

cup creamy peanut butter

1/2

teaspoon finely chopped gingerroot

1/4

teaspoon crushed red pepper flakes

1/4

cup soy sauce

1/4

cup water

tablespoon vegetable oil

cups small fresh broccoli florets

1 1/2

cups sliced fresh mushrooms (4 oz)

cup ready-to-eat baby-cut carrots, quartered lengthwise

medium bell pepper (any color), cut into thin bite-size strips

package (9 oz) frozen diced cooked chicken, thawed

1/4

cup coarsely chopped dry-roasted peanuts

Cook and drain noodles as directed on package; cover to keep warm.
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 2 tablespoons soy sauce and the water until smooth. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

Makes 5 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

Make it meatless. Omit the chicken and use 1 package (12.3 oz) firm or extra-firm tofu, cut into 3/4-inch cubes. In step 3, gently cook and stir the tofu in oil until it is lightly browned; remove from skillet. Continue as directed except gently stir in the tofu at the end of step 4. Sprinkle with peanuts and cilantro.

Substitution

Use about 1 1/2 cups diced cooked chicken for the frozen. Toss in extra fresh veggies like snap peas, cauliflower florets, cut-up asparagus or sliced zucchini.

Nutrition Information:

1 Serving (1 Serving)

Calories 380

(Calories from Fat 150),

Total Fat 17g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 55mg;
Sodium 900mg;
Total Carbohydrate 34g

(Dietary Fiber 4g,
Sugars 5g),

Protein 23g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Thai Peanut Chicken and Noodles

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens