Gingered Chicken With Noodles

Name: Gingered Chicken With Noodles
Ingredients: 4 (4-ounce) skinned, boned chicken breast halves; 1/4 teaspoon salt; 2 teaspoons dark sesame oil; 1 tablespoon minced peeled fresh ginger; 2 teaspoons minced seeded jalapeno pepper; 2 garlic cloves, minced; 2 1/2 cups sugar snap peas, trimmed; 3/4 cup fat-free, less-sodium chicken broth; 1/2 cup (2-inch) julienne-cut carrot; 2 tablespoons low-sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon fat-free, less-sodium chicken broth; 2 cups hot cooked Chinese-style egg noodles; 1/4 cup chopped fresh cilantro; 1/4 cup chopped dry-roasted peanuts

15 ingredients

3 steps

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
2 1/2 cups sugar snap peas, trimmed
3/4 cup fat-free, less-sodium chicken broth
1/2 cup (2-inch) julienne-cut carrot
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon fat-free, less-sodium chicken broth
2 cups hot cooked Chinese-style egg noodles
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts

Directions

1

Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Saute 3 minutes; turn chicken over. Add ginger, jalapeno, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
2

Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.
3

Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts.