Spicy Chicken and Sunchoke Stir-Fry

Tina Cornett; Melanie J. Clarke
Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle.

Yield:

6 servings (serving size: 1 cup noodles and 1 1/3 cups stir-fry)

Recipe from

Nutritional Information

Calories 432
Caloriesfromfat 21 %
Fat 10.2 g
Satfat 1.6 g
Monofat 2.7 g
Polyfat 3.9 g
Protein 26 g
Carbohydrate 60.5 g
Fiber 6.6 g
Cholesterol 44 mg
Iron 4.8 mg
Sodium 469 mg
Calcium 87 mg

Ingredients

8 ounces wide rice stick noodles (banh pho)
2 tablespoons vegetable oil
4 cups vertically sliced onion
3 garlic cloves, minced
1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
3 tablespoons Thai peanut sauce
2 tablespoons low-sodium soy sauce
2 tablespoons natural-style peanut butter (such as Smucker's)
6 cups broccoli florets
2 cups (1/4-inch) red bell pepper strips
1 cup water
1/2 teaspoon crushed red pepper

Preparation

Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.

Note:

Claudia M. Caruana,

October 2004