Ginger Chicken rice Noodles


 4 tablespoons finely chopped scallion 
 3 teaspoons grated fresh ginger 
 8 garlic cloves, minced 
 2 teaspoons olive oil 
 1/4 teaspoon salt 
 4 4-ounce skinless, boneless chicken breast halves 
 4 ounces dried rice noodles 
 2 limes 
 2 teaspoons packed brown sugar 
 1 cup shredded carrot 
 4 tablespoons snipped fresh cilantro 
 4 tablespoons chopped peanuts


In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil, and salt. Coat chicken breasts with mixture and place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.
Slice chicken diagonally; keep warm. Cook noodles in a large saucepan in boiling water for 3 to 4 minutes until tender; drain. Shred 2 teaspoons lime peel and squeeze 2 tablespoons lime juice into a bowl. Add sugar and remaining 2 garlic cloves; stir until sugar dissolves. Add noodles, carrot, cilantro and peanuts; toss. Spoon onto plates; arrange chicken on top.
337 calories 30g protein 34g carbohydrate 8g fat (1g saturated) 3g fiber
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