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Cook Time:1 hrTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:1 hrTotal Time:1 hrServings:6Yield:6 servings
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
1large boneless, skinless chicken breast, trimmed (about 10 ounces)
1 ¼cupslow-sodium chicken broth, divided
3tablespoonschopped fresh ginger, divided
¼cupnatural peanut butter
2tablespoonsreduced-sodium soy sauce
1tablespoonChinese black vinegar (see Tips)
2teaspoonshot chile oil
¼teaspoonsugar
12ouncesChinese flat noodles (Tips) or linguine
3tablespoonspeanut oil or canola oil, divided
2tablespoonschopped garlic
¼teaspooncrushed red pepper
2teaspoonstoasted sesame oil
3scallions, coarsely chopped
2tablespoonstoasted sesame seeds
DirectionsCombine chicken, 1 cup broth and 1 tablespoon ginger in a small saucepan; bring to a simmer over medium-high heat. Cover, reduce heat to maintain a simmer, and cook, turning once or twice, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes. Transfer the chicken to a clean cutting board (reserve the poaching liquid). When cool enough to handle, shred the chicken and set aside.Add peanut butter, soy sauce, vinegar, chile oil, sugar and the remaining 1/4 cup broth to the reserved poaching liquid; whisk until well combined. Set aside.Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well.Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add the remaining 2 tablespoons ginger, garlic and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Stir the garlic mixture into the peanut sauce in the saucepan; bring to a simmer over medium heat, then remove from heat.Place the wok over high heat. Add the remaining 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add bok choy and cook, stirring, until crisp-tender, 1 to 2 minutes. Remove from heat.Add the noodles to the bok choy and gently toss to combine. Transfer to a large shallow serving bowl. Top the noodles with the chicken. Reheat the peanut sauce, if desired, and pour over the noodles. Drizzle sesame oil over the top and sprinkle with scallions and sesame seeds. Toss together at the table before serving.TipsChinese black vinegar (sometimes labeled Chingkiang vinegar) has a rich, smoky flavor. Look for it in Asian markets. Try it in Chinese sauces for noodles and stir-fries.Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.Originally appeared: EatingWell Magazine, September/October 2015
Directions
Combine chicken, 1 cup broth and 1 tablespoon ginger in a small saucepan; bring to a simmer over medium-high heat. Cover, reduce heat to maintain a simmer, and cook, turning once or twice, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes. Transfer the chicken to a clean cutting board (reserve the poaching liquid). When cool enough to handle, shred the chicken and set aside.Add peanut butter, soy sauce, vinegar, chile oil, sugar and the remaining 1/4 cup broth to the reserved poaching liquid; whisk until well combined. Set aside.Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well.Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add the remaining 2 tablespoons ginger, garlic and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Stir the garlic mixture into the peanut sauce in the saucepan; bring to a simmer over medium heat, then remove from heat.Place the wok over high heat. Add the remaining 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add bok choy and cook, stirring, until crisp-tender, 1 to 2 minutes. Remove from heat.Add the noodles to the bok choy and gently toss to combine. Transfer to a large shallow serving bowl. Top the noodles with the chicken. Reheat the peanut sauce, if desired, and pour over the noodles. Drizzle sesame oil over the top and sprinkle with scallions and sesame seeds. Toss together at the table before serving.TipsChinese black vinegar (sometimes labeled Chingkiang vinegar) has a rich, smoky flavor. Look for it in Asian markets. Try it in Chinese sauces for noodles and stir-fries.Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
Combine chicken, 1 cup broth and 1 tablespoon ginger in a small saucepan; bring to a simmer over medium-high heat. Cover, reduce heat to maintain a simmer, and cook, turning once or twice, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes. Transfer the chicken to a clean cutting board (reserve the poaching liquid). When cool enough to handle, shred the chicken and set aside.
Add peanut butter, soy sauce, vinegar, chile oil, sugar and the remaining 1/4 cup broth to the reserved poaching liquid; whisk until well combined. Set aside.
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add the remaining 2 tablespoons ginger, garlic and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Stir the garlic mixture into the peanut sauce in the saucepan; bring to a simmer over medium heat, then remove from heat.
Place the wok over high heat. Add the remaining 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add bok choy and cook, stirring, until crisp-tender, 1 to 2 minutes. Remove from heat.
Add the noodles to the bok choy and gently toss to combine. Transfer to a large shallow serving bowl. Top the noodles with the chicken. Reheat the peanut sauce, if desired, and pour over the noodles. Drizzle sesame oil over the top and sprinkle with scallions and sesame seeds. Toss together at the table before serving.
Tips
Chinese black vinegar (sometimes labeled Chingkiang vinegar) has a rich, smoky flavor. Look for it in Asian markets. Try it in Chinese sauces for noodles and stir-fries.
Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
Originally appeared: EatingWell Magazine, September/October 2015
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Nutrition Facts(per serving)473Calories20gFat50gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
