use low-fat peanut butter and chicken broth to reduce the fat here.
* Exported from MasterCook *
Thai Chicken with Linguine
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fowl LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 pound skinless boneless chicken breast -- cut in 1" pieces
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 scallions sliced almonds
2 garlic cloves -- minced
1 red bell pepper -- cut in thin strips
To serve: -- 1 pound linguine, cooked according to instructions
In a saucepan, warm the oil over medium heat. add the chicken and cook until it loses its pink color. Remove the chicken from the pan and keep warm.
Add the broth honey and soy sauce to the same pan. Whisk in the peanut butter, cornstarch and ginger. Add the scallions and garlic and cook over low heat,stirring constantly until blended.
Add the red pepper and cooked chicken. Stir to coat and cook until the sauce has thickened. Serve over warm linguine.
Makes 6 servings.
ChupaNote: a little bland. Needed red pepper flakes. Next time I'll add some minced fresh hot pepper and crushed ginger root to the cooking oil. Sprinkle with sliced green onions.
Cuisine:
"Asian"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 772 Calories; 60g Fat (65.8% calories from fat); 41g Protein; 29g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol; 411mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 10 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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