Chicken-Peanut Stir-Fry
Sautéed Snap Pea and Bell Pepper Toss
Ingredients
- 2 (8-oz) pkg brown rice noodles
- 1½ cups low-sodium chicken broth, divided
- 2 Tbsp low-sodium soy sauce
- 1½ Tbsp arrowroot
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 2 Tbsp olive oil
- 1½ lb boneless, skinless chicken breasts, cut into strips
- 2½ cups broccoli florets
- ½ cup chopped roasted, salted peanuts
Instructions
- Cook noodles according to package directions; keep warm.
- Combine 1 cup broth, soy sauce, and next 4 ingredients in a small bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat; add chicken and cook 2 minutes or until browned.
- Remove chicken from skillet; add ½ cup broth, and bring to a boil. Add broccoli to skillet; return to a boil, reduce heat, and simmer 2 minutes or until broccoli is crisp-tender.
- Add chicken and sauce mixture; bring to a boil, and cook 5 minutes or until sauce is thickened and chicken is done.
- Stir in nuts; serve over reserved noodles.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 organic bell peppers (any color), thinly sliced
- 1½ lb organic sugar snap peas
- 3 Tbsp sesame oil
- ¼ cup low-sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp rice vinegar
Side Dish Instructions
- Sauté garlic, bell peppers, and snap peas in hot oil in a large nonstick skillet over medium-high heat 2 minutes; add remaining ingredients.
- Cover and cook 5 minutes longer or until vegetables are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
532
|
124
|
656
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 36 | 3 | 39 |
| Carb (g) | 67 | 11 | 78 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 500 | 238 | 738 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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