Tuesday, March 15, 2011

Thai Cashew Pepper Chicken

I made this in a dutch oven tonight at school. It was SOOOOO good.

18 oz Boneless skinless chicken tenderloin
1 package Thai rice noodles
2T Soy Sauce
5 T Hoisin sauce
2 t Sesame Oil
1/2 c Thai Sweet Pepper Sauce
1 1/2 T Canola Oil
1 c Chicken stock
2 T Corn Starch

Place oils in a fry pan and heat to medium heat. Brown chicken. While the chicken is cooking in a large bowl place the rice noodles and cover with water to soak while the rest of the mixture cooks. Mix the remaining ingredients in a small bowl, reserving the cashews. When the chicken is browned add the sauce and cook covered over med low heat for 5-7 minutes. The noodles need to soak for at least ten minutes. When the chicken is done add the noodles, and mix well, cook for five minutes. Garnish with the cashews.


6 Servings

Amount Per Serving
  Calories 464.0
  Total Fat 16.9 g
      Saturated Fat 2.8 g
      Polyunsaturated Fat 3.8 g
      Monounsaturated Fat 9.3 g
  Cholesterol 54.1 mg
  Sodium 651.2 mg
  Potassium 186.9 mg
  Total Carbohydrate 52.9 g
      Dietary Fiber 1.7 g
      Sugars 12.7 g
  Protein 23.4 g

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