Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

1 1/4 cup
369 calories; protein 32.2g; carbohydrates 33.7g; dietary fiber 3g; sugars 4.1g; fat 11.5g; saturated fat 1.8g; cholesterol 65.8mg; vitamin a iu 2324.2IU; vitamin c 82.2mg; folate 35.8mcg; calcium 60.6mg; iron 1.9mg; magnesium 62.9mg; potassium 482.3mg; sodium 555.8mg.

3 1/2 lean protein, 2 starch, 1 fat, 1 vegetable