THAI PEANUT CHICKEN AND NOODLES

Thai Peanut Chicken and Noodles image

Create a flavorful Thai treat with peanut butter and noodles from your pantry plus chicken and fresh veggies from your fridge.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 13

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Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tablespoon vegetable oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms (4 oz)
1 cup ready-to-eat baby-cut carrots, quartered lengthwise
1 medium bell pepper (any color), cut into thin bite-size strips
1 package (9 oz) frozen diced cooked chicken, thawed
1/4 cup coarsely chopped dry-roasted peanuts

Steps:

Cook and drain noodles as directed on package; cover to keep warm.
Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g