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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hereâs a colorful and comforting stir-fry with just a touch of heat from the crushed red pepper. Lisa suggests adding frozen stir-fry veggies to this satisfying dish, if you like.âLisa Erickson, Ripon, Wisconsin Ingredients:
8 ounces uncooked thick rice noodles |
1/3 cup water |
1/4 cup reduced-sodium soy sauce |
1/4 cup peanut butter |
4-1/2 teaspoons brown sugar |
1 tablespoon lemon juice |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
2 tablespoons canola oil, divided |
1 bunch broccoli, cut into florets |
1/2 cup shredded carrot |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture. Yield: 6 servings.
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