This weekend was all about a Cowgirl Birthday Party for my niece. I made cute party printables I will be sharing soon over at Adventures In The Kitchen. This week I didn’t have a chance to cook much but I thought I would share the Thai Chicken Noodles I made one night. It is the perfect recipe for two. It is 5 points on the Weight Watchers 2012 plan.
You can share with someone or have leftovers for lunch. This is an easy weeknight meal for me to cook after work. I can pre cut the chicken on the weekend and grab some out of the ziplock bag. I toss in peppers I pre slice on the weekends.
For the sauce I substituted peanut butter for Better N’ Peanut Butter I found at Trader Joe’s. It is a peanut butter spread that has 85% less fat and 40% less calories. It was a natural for this recipe. Adjust the spice by adding more chile sauce.
The sauce will make a good base for Thai Chicken Pizza too.
6 Weight Watchers Points Plus 233 calories – 4.3 grams fat
Ingredients
- 1 large boneless, skinless chicken breast
- 1/8 cup(s) Better'n Peanut Butter Original
- 1 tablespoon hoisin sauce
- 1 tablespoon Roasted Red Chile Paste
- 1 teaspoon lime juice
- 1 Tbsp low-sodium soy sauce
- 2 Tbsp fat-free chicken broth
- 4clove(s) (medium) garlic clove(s)
- 2 tsp ginger root
- 8 ounces cellophane noodles
- 1/2 cup(s) sweet red pepper(s)
- 2 green onions, sliced
Instructions
- Mix all the sauce ingredients in a small bowl.
- Bring a pan of water to boil and cook noodles per the directions.
- Spray a medium saucepan with canola oil and heat over medium high heat. Add chicken and stir fry until just cooked through. Remove from pan.
- Add red peppers and cook for 3 to 4 minutes. Return the chicken to the pan, along with the noodles. Add the sauce and stir together as the sauce heats up. Place on serving dish and sprinkle the green onions on top.
I'm Cheri Liefeld a freelance recipe developer, food writer and cooking instructor. You will find easy, healthy recipes for family meals, entertaining ideas and ideas for cooking with kids.
