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Low Sodium Thai Peanut Chicken Noodles
Christopher Lower

Low Sodium Thai Peanut Chicken Noodles

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Entree
Cuisine: Thai
Calories: 297.6
Ingredients Method Nutrition

Ingredients
  

  • 1/2 Cup Low Sodium Peanut Butter I use Jif Natural
  • 3/4 Cup Water
  • 2 T Balsamic Vinegar
  • 1 T Garlic - minced
  • 1 T Lemon Juice
  • 6 oz Uncooked Farfalle Pasta
  • 1 lb Chicken Breasts
  • 1 Red Bell Pepper diced
  • 4 Green onions chopped
  • 1/2 Cup Unsalted Peanuts - finely chopped
  • 1 1/2 Cup Carrots - julienned
  • Crushed Red Pepper flakes to garnish dish for those adding heat
  • A few dashes of Low sodium hot sauce of choice - also to add heat if desired

Method
 

  1. In a small mixing bowl, whisk together the peanut butter, balsamic vinegar, garlic, lemon juice, and water until fully blended to create your sauce.
  2. Start the water boiling to cook the pasta in a saucepan
  3. In a saute pan, cook the vegetables in 1 T of olive oil until translucent, and remove from the pan and set aside.
  4. Use the same saute pan, cook the chicken and peanuts in the oil until the chicken is cooked through.
  5. While cooking the chicken, add the pasta to the boiling water for about 8 minutes until the pasta is al dente.
  6. Remove and drain the pasta.
  7. Once the chicken is cooked through, add back in the vegetables and the pasta, cover the whole dish with the sauce and cook over medium heat for 5 minutes, mixing all of the ingredients in the sauce.
  8. Serve in bowls, and add red pepper flakes and hot sauce to create your desired level of heat.

Nutrition

Serving: 1cupCalories: 297.6kcalCarbohydrates: 31.3gProtein: 14.2gFat: 14.4gSaturated Fat: 2.4gPolyunsaturated Fat: 0.9gTrans Fat: 1.3gCholesterol: 7.3mgSodium: 97.9mgFiber: 5.1gSugar: 5.5g
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