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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.”
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
1Fill 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.
2Meanwhile, 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.
3In 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.
4Add 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.