Ginger Chicken with Noodles and Snow PeasSubmitted by alleycat_lady
Makes 4 servings
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From Prevention Magazine. Requires you to marinate chicken first, so prepare early. The recipe also says to cook the chicken on a grill and serve the dish cold, but I'd prefer it warm.
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Ingredients
| 1/4 |
cup soy sauce |
| 2 |
tbsp soy sauce |
| 3 |
tbsp fresh ginger, minced (divided) |
| 4 |
tbsp honey (divided) |
| 2 |
tbsp miso paste |
| 1 |
tbsp minced garlic |
| 2 |
tsp sesame oil |
| 1/2 |
tsp red pepper flakes (divided) |
| 2 |
cups chicken breast, skinless |
| 1/2 |
tsp salt |
| 8 |
oz dry whole wheat spaghetti |
| 2 |
tbsp lime juice |
| 2 |
tbsp red wine vinegar |
| 2 |
tbsp peanut oil |
| 2 |
cups snow peas |
| 2 |
red bell peppers, thinly sliced |
| 1 |
cup grated carrots |
| 1/4 |
cup cilantro, coarsely chopped |
Directions
- First prepare the marinate. Mix 1/4 cup soy sauce, 2 tbsp ginger, miso paste, garlic, sesame oil and 1/4 tsp red pepper flakes in a shallow baking dish. Add chicken. Cover and chill for at least 2 hours.
- Remove chicken from marinate and discard remaining liquid. Season chicken with salt. Fry chicken in a large skillet. When chicken is nearly cooked add bell peppers, snow peas and carrots. Cook until tender but still crispy.
- Cook noodles per package directions. Drain and set aside in a large bowl.
- Whisk 2 tbsp honey, lime juice, vinegar, 2 tbsp soy sauce, 1 tbsp ginger and 1.4 tsp red pepper flakes in a large bowl. Whisk the peanut oil in a steady stream.
- Add cilantro and chicken and vegetable mixture to noodles. Toss with the prepared sauce mixture. Season with salt and serve warm.
Categories
Main Dish
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Serving Size 379.6g |
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Amount Per Serving |
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Total Carbohydrates 81.0g 27%
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| Vitamin A 125% |
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Vitamin C 261% |
| Calcium 10% |
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Iron 33% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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