Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4
Christine Burns Rudalevige
Recipe by Cooking Light August 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat.

    Advertisement
  • Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.

  • Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.

  • Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.

Nutrition Facts

338 calories; fat 9.2g; saturated fat 1.5g; mono fat 3.2g; poly fat 3.6g; protein 34g; carbohydrates 29.5g; fiber 4.2g; cholesterol 71mg; iron 3.6mg; sodium 795mg; calcium 65mg.
Advertisement
Advertisement