Chicken-Peanut Stir-Fry

Chicken-Peanut Stir-Fry

1 Review
From: Diabetic Living Magazine

There's no need to order take-out when you can make this delicious meal at home. Using a ready-made broccoli slaw mix means there's less vegetable prep time, so this chicken stir-fry with citrus-peanut sauce will be on your table that much faster.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces banh pho (Vietnamese wide rice noodles)
  • ½ teaspoon finely shredded lime peel
  • 3 tablespoons lime juice
  • 2 tablespoons peanut butter
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 4 cloves garlic, minced
  • 2 teaspoons Asian chile bean sauce or ½ teaspoon crushed red pepper
  • 3 teaspoons canola oil
  • 1 pound skinless, boneless chicken breast, cut into bite-size strips
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • 3 green onions, thinly sliced, with green tops separated from white bottoms
  • 2 cups packaged shredded broccoli (broccoli slaw mix)
  • 2 tablespoons unsalted peanuts, finely chopped

Preparation

  • Prep

  • Ready In

  1. Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
  2. Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chile bean sauce; whisk together well until smooth. Set aside.
  3. In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
  4. Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.

Nutrition information

  • Serving size: 1¼ cup
  • Per serving: 368 calories; 11 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 32 g protein; 36 mcg folate; 66 mg cholesterol; 4 g sugars; 2,324 IU vitamin A; 82 mg vitamin C; 61 mg calcium; 2 mg iron; 556 mg sodium; 482 mg potassium
  • Nutrition Bonus: Vitamin C (137% daily value), Vitamin A (46% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 2 starch, 1 fat, 1 vegetable

Reviews 1

November 18, 2018
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By: L Rwellnitz
The whole family loved it. It was easy to make and very filling. I did use Asian Chili Oil in place of Chile bean sauce because it was what I had. I also saved a step and calories by using KAME Thai Rice Stir-Fry Noodles that are fresh cooked in vacuum sealed packages. I found them on the grocery shelf. I think this recipe is worth trying.
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