Gingered Chicken with Noodles

Hornick/Rivlin

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 24%
  • Fat: 9.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.8g
  • Protein: 35g
  • Carbohydrate: 28.7g
  • Fiber: 4.6g
  • Cholesterol: 86mg
  • Iron: 4.4mg
  • Sodium: 573mg
  • Calcium: 81mg

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

Preparation

  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.
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