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Peanutty Noodles with Chicken

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Hunan Hot and Sour Soup

Sweet and Sour Cabbage

Depression Cake

Wine Pairings

This dish could easily be made with shrimp or pork in place of the chicken. Great as a main course; or omit the chicken and serve as a side dish.

Preparation facts

Servings: 6

Yield: 10 cups (2.4L)

Ingredients

12 oz (340g) linguine, uncooked

8 oz (230g) boneless skinless chicken breasts, uncooked

1 Tbs (15mL) teriyaki sauce

2 tsp (10mL) sesame oil, divided

2 tsp (5g) ginger root, grated

2 cloves garlic, chopped

1/2 cup (120mL) chicken broth

1/3 cup (75g) peanut butter, natural-style (no added fat or sugar)

1/4 cup (60mL) soya sauce, low sodium

2 Tbs (30mL) rice vinegar

1/4 tsp (1g) red pepper flakes (or hot chilli oil)

1 carrot, sliced

1 red pepper, cut into strips

Directions

Cook linguine in a large pot of rapidly boiling water.

While pasta is cooking, grill, broil or microwave chicken brushed with teriyaki sauce.

In a small saucepan, heat one tsp oil (5mL) over medium heat. Add ginger and garlic; sauté 30 seconds. Add chicken broth, peanut butter, soya sauce, rice vinegar and red pepper flakes; mix well and simmer 5 minutes, stirring occasionally. Remove peanut sauce from heat and keep warm.

Heat one tsp oil in a large skillet or wok. Add carrots and stir fry for 1–2 minutes. Add red pepper and continue stir frying until tender. Remove from heat

Combine vegetables, linguine and peanut sauce in a large bowl.

Portion linguine onto plates. Cut hot chicken into strips and lay on top of pasta.

Nutrition facts

Serving Size 1 serving
Calories 338
Calories from Fat 86 (26%)
% Daily Value*
16%Total Fat 10g
10%Saturated Fat 1.9g
Polyunsaturated Fat 2.9g
Monounsaturated Fat 4.3g
7%Cholesterol 22mg
27%Sodium 641mg
11%Potassium 377mg
15%Total Carbohydrate 44g
10%Dietary Fiber 2.5g
Sugars 2g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.