3/4 pound skinned, boned chicken breasts, cut into strips
1 cup diagonally sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts
How to Make It
Combine first 9 ingredients in a small bowl; stir well with a whisk. Set aside.
Bring water to a boil in a large saucepan. Add noodles; cook 3 minutes. Drain and set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 minutes. Add chicken and green onions; stir-fry 3 minutes or until chicken is done. Add broth mixture; cook 1 minute or until thick, stirring constantly.
Combine chicken mixture and noodles in a large bowl, and toss well. Spoon onto plates, and sprinkle with peanuts.
This has been a family favorite since it first appeared in the magazine pages of Cooking Light! My son just got back from college and it was his first request. I don't change the recipe at all, unless I forget to pick up green onion or nuts. Make it fresh, eat it fresh!
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