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Spicy Chicken and Sunchoke Stir-Fry

  • 6servings
  • 432calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E, P
MineralsFluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces wide rice stick noodles (banh pho)

  2. 2 tablespoons vegetable oil

  3. 4 cups vertically sliced onion

  4. 3 garlic cloves, minced

  5. 1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)

  6. 1 pound skinless, boneless chicken breasts, cut into 1-inch strips

  7. 3 tablespoons Thai peanut sauce

  8. 2 tablespoons low-sodium soy sauce

  9. 2 tablespoons natural-style peanut butter (such as Smucker's)

  10. 6 cups broccoli florets

  11. 2 cups (1/4-inch) red bell pepper strips

  12. 1 cup water

  13. 1/2 teaspoon crushed red pepper

Instructions Jump to Ingredients ↑

  1. Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.

  2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.

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