Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful--if using a store-bought sauce, check the ingredients list for added sugars!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.

  • Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.

  • For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.

  • Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.


Tip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving 1/3 cup of the cooking water.

Nutrition Facts

405 calories; protein 28.1g 56% DV; carbohydrates 47.6g 15% DV; exchange other carbs 3; dietary fiber 7.3g 29% DV; sugars 9.2g; fat 11.6g 18% DV; saturated fat 2.1g 11% DV; cholesterol 62mg 21% DV; vitamin a iu 10224.5IU 205% DV; vitamin c 99.3mg 166% DV; folate 70mcg 18% DV; calcium 36.7mg 4% DV; iron 1.2mg 6% DV; magnesium 59.4mg 21% DV; potassium 672.5mg 19% DV; sodium 610.5mg 24% DV.

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Rating: 4 stars
YUMMY! And so easy to make. I used the whole wheat pasta boiled for 8 minutes. Definitely needed the extra water for the sauce. Read More