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Spicy Chicken and Sunchoke Stir-Fry

Tina Cornett; Melanie J. Clarke
Yield 6 servings (serving size: 1 cup noodles and 1 1/3 cups stir-fry)
Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle.

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

Nutrition 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

How to Make It

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

  2. 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.