April 8th, 2012
Recipe Submitted by Steph Prue, Toronto
Recipe Tested by Vicky Watson
Cook noodles as per directions on package.
Chop vegetables into bite sized pieces and set aside.
Combine peanut butter, rice vinegar and soy sauce in a small sauce pan on low heat and stir until combined. Add ¼ cup of water and let simmer.
Add peanut oil to large pan on high heat, chop the chicken breasts into bite sized pieces and fry until no longer pink.
Add vegetables to chicken and cook for another 3 minutes. Then, stir in the peanut sauce and cook for another minute.
Once ready, pour over cooked noodles and sprinkle with chili flakes if desired.
Based on 6 servings: 243 calories, 7 g fat, 12 g protein, 1 g fiber, 33 g carbohydrates, 24 mg cholesterol, 197 mg sodium. Excellent source of niacin. Good source of vitamin C, vitamin B6.