Gingered Chicken With Noodles
For 4 servings
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
2 1/2 cups sugar snap peas, trimmed
3/4 cup fat-free, less-sodium chicken broth
1/2 cup julienne-cut carrot
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon fat-free, less-sodium chicken broth
2 cups hot cooked Chinese-style egg noodles
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium
high heat. Add chicken. Saute 3 minutes; turn chicken over. Add ginger,
jalapeno, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth,
carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5
minutes or until chicken is done. Remove chicken and vegetables from pan
with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to
pan. Bring to a boil; cook 1 minute, stirring constantly. Place 1/2 cup
noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast
half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1
tablespoon peanuts. Yield: 4 servings.
CALORIES 341 (24% from fat); FAT 9.2g (sat 1.7g, mono 3.5g, poly 2.8g);
PROTEIN 35g; CARB 28.7g; FIBER 4.6g; CHOL 86mg; IRON 4.4mg; SODIUM
573mg; CALC 81mg
Jenn Mom2sam &Tiny
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