Thai Ginger Chicken and Vegetables
Source of Recipe
Mea
List of Ingredients
1 (8 oz.) package Thai rice noodles*
1 lb. boneless skinless chicken breast halves, cut into pieces
3/4 cup Thai ginger marinade
3 Tbsps. butter
2 cups bite-sized broccoli florets
2 cups bite-sized cauliflower florets
1/2 medium (1 cup) red pepper, cut into strips
1 cup chicken broth
2 Tbsps. water
1 Tbsp. cornstarch
*Substitute 8 oz. uncooked dried linguine
Recipe
Cook noodles according to package directions. Drain; keep warm.
Combine chicken pieces and 1/4 cup marinade in large resealable
plastic food bag. Tightly seal bag. Turn bag several times to coat
chicken well. Place in 13 x 9 inch pan. Refrigerate at least 30
minutes. Meanwhile, melt 2 Tbsps. butter in 12-inch skillet until
sizzling; add broccoli, cauliflower and red pepper. Cook over
medium-high heat, stirring occasionally, until vegetables are crisply
tender (5 to 7 minutes). Remove vegetables from skillet. Melt
remaining butter in skillet; add chicken mixture. Continue cooking,
stirring occasionally, until chicken is no longer pink (4 to 6 minutes).
Stir in broth. Continue cooking until mixture comes to a boil (3 to
5 minutes). Stir together water and cornstarch in small bowl. Stir
into chicken mixture. Add remaining 1/2 cup marinade. Continue
cooking until mixture comes to a boil (3 to 5 minutes). Add cooked
noodles and vegetables to chicken mixture; toss lightly to coat.
Nutrition Facts Per Serving:
380 calories
22 g protein
43 g carbohydrate
2 g dietary fiber
14 g fat
65 mg cholesterol
330 mg sodium
Prep time: 15 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Makes 6 (1 1/2 cups servings)
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