Sesame-flavoured chicken stir-fry accompanied by snow peas and grilled peanuts on a bed of Chinese noodles.
30 min
PREP TIME
25 min
COOK TIME
710
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1/3 cup (75 milliliter) peanuts
- 8 boneless, skinless chicken thighs, thinly sliced
- 2 tablespoon (30 milliliter) vegetable oil, divided
- 3 tablespoon (45 milliliter) chopped fresh ginger
- 2 onions, thinly sliced
- 2 packages (340 grams) snow peas, trimmed
- 1 package (231 milliliter) sesame chicken stir fry skillet sauce (club house)
- 1/2 cup (375 milliliter) dry Chinese noodles, cooked according to package directions
- 1 1/2 cups (375 milliliter) bean sprouts
- 6 sprigs fresh cilantro, minced
Preparation
- 1 Preheat oven to 350°F (180°C). Place the peanuts on a baking sheet and roast them in preheated oven for 5-8 minutes. Coarsely crush peanuts using a knife. Set aside.
- 2 Season the chicken with salt and pepper. In a large skillet or wok, heat 1 tbsp (15 ml) oil and sauté ginger. Add chicken and sauté 3-4 minutes per side or until golden. Add the onions and continue cooking for 2 minutes. Add snow peas and sauté 3 minutes. Add skillet sauce and cook until heated through.
- 3 In another skillet, add remaining oil. Sauté cooked noodles to reheat them. Season with salt and pepper to taste.
- 4 To serve, arrange a bed of noodles on each plate. Top with a quarter of the chicken stir-fry and garnish with bean sprouts, minced cilantro and crushed peanuts.
NUTRITION INFORMATION
(per Serving)
