Try this weeknight dinner recipe by Michael Arp, a clinical dietitian with Orlando Health - Health Central Hospital, with lean protein and fresh vegetables you won’t find in a takeout container.
Makes 4 servings
Ingredients:
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8 ounces rice noodles
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1 tablespoon canola oil
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1 tablespoon sesame oil
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2 cloves garlic, minced
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6 to 8 ounces chicken breast, sliced
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1 cup fresh bean sprouts
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1 red bell pepper, thinly sliced
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3 green onions, chopped
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1/2 cup unsalted dry roasted peanuts
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1/2 sliced yellow onion
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2 limes
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1/2 cup fresh cilantro, chopped
For the sauce:
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2 tablespoons fish sauce
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1 tablespoon low-sodium soy sauce
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1/4 cup light brown sugar
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2 tablespoons creamy peanut butter
Preparation:
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Boil 4 cups of water in a large pot, add noodles and boil for 4 to 5 minutes, or just until tender. Drain and rinse noodles under cold water.
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Mix the sauce ingredients together. Set aside.
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Heat the canola and sesame oils in a large saucepan or wok over medium-high heat.
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Add the peanuts, garlic, onion and bell pepper. Stir frequently for 2 to 3 minutes.
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Add the chicken (or beef if you prefer). Cook through (until the center of the meat is not pink), about 3 to 4 minutes.
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Add noodles, sauce mixture and bean sprouts to the pan. Mix thoroughly.
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Top with green onions, extra peanuts, cilantro and serve with lime wedges.
Nutrition Facts (per serving):
Calories: 429
Protein: 23g
Fat: 23g
Carbs: 35g
Fiber: 4g
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