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Chicken with Napa Cabbage and Rice Noodles

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Chicken with Napa Cabbage and Rice Noodles

A delectable sauce spiced with sriracha and sweetened with honey coats a ginger-scented mixture of chicken, rice noodles, and fresh vegetables in this one-dish meal.

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Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 4 ounces dried medium Asian rice stick noodles, broken in half
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, patted dry, and cut into 1/2-inch strips
  • 1 1/2 tablespoons minced peeled gingerroot
  • 1 medium red bell pepper, chopped
  • 1/2 cup matchstick-size carrot strips
  • 4 cups thinly sliced napa cabbage
  • 3/4 cup sliced green onions (dark green part only)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted peanuts, dry-roasted

Sauce

  • 2 tablespoons soy sauce (lowest sodium available)
  • 2 teaspoons honey
  • 1 teaspoon plain rice vinegar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon hot chile sauce (sriracha preferred)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the sauce ingredients. Set aside.
  2. Put the noodles in a large bowl. Pour in boiling water to cover. Let stand for 5 to 7 minutes, or until tender. Drain well in a colander.
  3. Meanwhile, heat a large skillet or wok over high heat. Pour in the oil, swirling to coat the bottom. Cook the chicken for 5 minutes, or until lightly browned, stirring frequently. Transfer to a plate (the chicken won’t be done at this point).
  4. Cook the gingerroot for 30 seconds, still over high heat, stirring constantly. Stir in the bell pepper and carrots. Cook for 2 to 3 minutes, or until slightly softened, stirring constantly (add a little water if the vegetables are sticking). Stir in the cabbage. Cook for 1 minute, stirring constantly. Stir in the green onions, chicken, and sauce. Cook for 1 minute, or until the chicken is no longer pink in the center and the vegetables are tender-crisp, stirring constantly. Stir in the noodles. Just before serving, sprinkle with the cilantro and peanuts.

Cooking Tip: Rice stick noodles come in various sizes. For this recipe, look for noodles that are about the width of spaghetti. They are available in Asian specialty markets and in the Asian aisle of some supermarkets. 

Nutrition Facts

Chicken with Napa Cabbage and Rice Noodles
CaloriesCalories
373 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 373
Total Fat 11.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 4.5 g
Cholesterol 73 mg
Sodium 415 mg
Total Carbohydrate 36 g
Dietary Fiber 4 g
Sugars 7 g
Protein 29 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

 

A delectable sauce spiced with sriracha and sweetened with honey coats a ginger-scented mixture of chicken, rice noodles, and fresh vegetables in this one-dish meal.

Español

Nutrition Facts

Chicken with Napa Cabbage and Rice Noodles
CaloriesCalories
373 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving
×
Calories 373
Total Fat 11.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 4.5 g
Cholesterol 73 mg
Sodium 415 mg
Total Carbohydrate 36 g
Dietary Fiber 4 g
Sugars 7 g
Protein 29 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 4 ounces dried medium Asian rice stick noodles, broken in half
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, patted dry, and cut into 1/2-inch strips
  • 1 1/2 tablespoons minced peeled gingerroot
  • 1 medium red bell pepper, chopped
  • 1/2 cup matchstick-size carrot strips
  • 4 cups thinly sliced napa cabbage
  • 3/4 cup sliced green onions (dark green part only)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted peanuts, dry-roasted

Sauce

  • 2 tablespoons soy sauce (lowest sodium available)
  • 2 teaspoons honey
  • 1 teaspoon plain rice vinegar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon hot chile sauce (sriracha preferred)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the sauce ingredients. Set aside.
  2. Put the noodles in a large bowl. Pour in boiling water to cover. Let stand for 5 to 7 minutes, or until tender. Drain well in a colander.
  3. Meanwhile, heat a large skillet or wok over high heat. Pour in the oil, swirling to coat the bottom. Cook the chicken for 5 minutes, or until lightly browned, stirring frequently. Transfer to a plate (the chicken won’t be done at this point).
  4. Cook the gingerroot for 30 seconds, still over high heat, stirring constantly. Stir in the bell pepper and carrots. Cook for 2 to 3 minutes, or until slightly softened, stirring constantly (add a little water if the vegetables are sticking). Stir in the cabbage. Cook for 1 minute, stirring constantly. Stir in the green onions, chicken, and sauce. Cook for 1 minute, or until the chicken is no longer pink in the center and the vegetables are tender-crisp, stirring constantly. Stir in the noodles. Just before serving, sprinkle with the cilantro and peanuts.

Cooking Tip: Rice stick noodles come in various sizes. For this recipe, look for noodles that are about the width of spaghetti. They are available in Asian specialty markets and in the Asian aisle of some supermarkets. 
 

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