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.
Enjoy
| 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 | |
No comments:
Post a Comment