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Hot & Spicy Thai Ginger Noodles




Source of Recipe


the web


List of Ingredients




11/4 cups Lawry’s Thai Ginger Marinade with Lime Juice, divided
4 boneless, skinless chicken breast halves (about 1lb)
6oz Asian noodles or linguine, cooked
1 cup frozen pea pods, about 1/4 pound, thawed
1 can (5oz) sliced water chestnuts, drained
1/4 cup chopped fresh cilantro
1/4 cup chopped dry roasted unsalted peanuts


Recipe



In large resealable plastic food storage bag, combine 1 cup Thai Ginger
Marinade & chicken; seal bag. Marinate in refrigerator at least 30
minutes. Remove chicken; discard used marinade. Grill or broil chicken
10 to 15 minutes or until no longer pink in center & juices run clear
when cut, turning halfway through grilling time. Cut chicken into
strips. In large bowl, combine chicken, noodles, pea pods, water
chestnuts, cilantro & additional 1/4 cup Thai Ginger Marinade; toss
until well mixed. Sprinkle with peanuts and serve warm.
Makes 4 to 6 servings.