Spicy asian chicken

Yield: 2 servings

Measure Ingredient
2 teaspoons Cornstarch
3 ounces Pkg chicken flavored ramen noodle sou mix
½ teaspoon Oil
1 Boneless skinless chicken breast half, cut into 1/2 to 3/4" cubes
1½ cup Water
⅛ teaspoon Crushed red pepper flakes
2 cups Frozen broccoli, cauliflower and carrots, thawed
1 teaspoon Sesame seed, toasted if desired

In small bowl, combine cornstarch and contents of noodle seasoning packet; mix well and set aside. Heat oil in medium nonstick skillet over high heat until hot. Add chicken, cook and stir until chicken is no longer pink. Remove chicken and set aside. In same saucepan, heat water and red pepper flakes until very hot. Break noodles into water; stir in the vegetables. Bring to a boil. Reduce heat, cover, and cook 4-6 minutes or until noodles are soft and vegetables are crisp tender. Add chickena d cornstarch mixture; mix well. Cook until bubbly and thickened. Sprinkle with sesame seed.

Per serving: 350cal., 22g pro., 42g carb., 5g fiber, 10g fat, 37mg chol., 840mg sod., 500mg pot., 2 starch, 1½ lean meat, 2 veggie, and 1 fat exchanges

Fast and Healthy Jan/FFEb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95

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