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 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)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.