Peanut Noodles With Shredded Chicken Vegetables Recipes

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PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES



Peanut Noodles with Shredded Chicken & Vegetables image

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 30m

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
½ cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Steps:

  • Put a large pot of water on to boil for cooking pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 37.3 g, Cholesterol 41.8 mg, Fat 13.1 g, Fiber 7.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 359.1 mg, Sugar 3.7 g

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES



Peanut Noodles with Shredded Chicken and Vegetables image

Easy, delicious and healthy Peanut Noodles with Shredded Chicken and Vegetables recipe from SparkRecipes. See our top-rated recipes for Peanut Noodles with Shredded Chicken and Vegetables.

Categories     Poultry     Dinner     Poultry Dinner

Yield 6

Number Of Ingredients 8

1 pound boneless, skinless chicken breast
1/2 cup smooth, natural peanut butter
2 tablespoons soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce
1 teaspoon dried ginger
8 ounces whole wheat spaghetti
12 ounces vegetable medley (try carrots, broccoli and snow peas)

Steps:

  • Put a large pot of water on to boil for cooking the pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover, bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • Cook past in the boiling water until not quite tender, about 1 minute less than specified on the directions. Add vegetables to past and cook until the basta and vegetables are just tender, abotu 1 more minute., Drain, reserving 1 cup of the cooking liquid. Rinse the thje pasta and vegetables with cool water to refresh. Sitre the reserved cooking liquid into the peanut sauce, add the pasta vegetables and chicken, toss well to coat.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES



Peanut Noodles with Shredded Chicken and Vegetables image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoon s minced garlic
1 1/2 teaspoon s chile-garlic sauce
1 teaspoon minced fresh ginger
8 ounces whole wheat spaghetti
1 bag fresh vegetable medley

Steps:

  • 1. Put a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • 2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • 3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES



Peanut Noodles With Shredded Chicken & Vegetables image

Choose a combination (12 oz) of vegetable from the salad bar and create your own mix. Here we used carrots, broccoli & snow-peas already premixed. We chose regular spaghetti instead of whole-wheat as the resident's won't eat the other. Also, we used regular peanut butter. EatingWell.

Provided by Manami

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1/2 cup smooth natural-style peanut butter
2 tablespoons reduced sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons huy fong chili-garlic sauce (to taste)
1 teaspoon minced fresh ginger
8 ounces whole wheat spaghetti
12 ounces fresh mixed vegetables, such as carrots, broccoli, snow peas

Steps:

  • Put a large pot of water on to boil for cooking pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water; bring to a boil.
  • Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
  • Transfer the chicken to a cutting board.
  • When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
  • Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
  • Drain, reserving 1 cup of the cooking liquid.
  • Rinse the pasta and vegetables with cool water to refresh.
  • Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
  • Serve warm or chilled.

Nutrition Facts : Calories 374.5, Fat 12.5, SaturatedFat 2.6, Cholesterol 43.9, Sodium 340.6, Carbohydrate 38.9, Fiber 3.1, Sugar 3.5, Protein 30.3

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