Gingered Chicken with Noodles

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Gingered Chicken with NoodlesRecipe
4 servings


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4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
2 1/2 cups sugar snap peas, trimmed
3/4 cup fat-free, less-sodium chicken broth
1/2 cup (2-inch) julienne-cut carrot
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon fat-free, less-sodium chicken broth
2 cups hot cooked Chinese-style egg noodles
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts


Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeño, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts.

Created date

January 2000

Nutritional Information

Calories 341
Caloriesfromfat 24 %
Fat 9.2 g
Satfat 1.7 g
Monofat 3.5 g
Polyfat 2.8 g
Protein 35 g
Carbohydrate 28.7 g
Fiber 4.6 g
Cholesterol 86 mg
Iron 4.4 mg
Sodium 573 mg
Calcium 81 mg