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

Claudia M. Caruana
Recipe by Cooking Light October 2004

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Credit: Tina Cornett; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

432 calories; calories from fat 21%; fat 10.2g; saturated fat 1.6g; mono fat 2.7g; poly fat 3.9g; protein 26g; carbohydrates 60.5g; fiber 6.6g; cholesterol 44mg; iron 4.8mg; sodium 469mg; calcium 87mg.
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