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Gingered Chicken with Noodles

Hornick/Rivlin
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.