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Aaron's Thai Chicken and Noodles

  • 4servings
  • 40minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, B9, H
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bag(s) 90 Second Rice

  2. 1 cup(s) frozen diced onions

  3. 1 tablespoon(s) vegetable oil

  4. 10 ounce(s) mushrooms , sliced

  5. 1 can(s) coconut milk or soup

  6. 3 large Thawed skinless, boneless chicken-breast , Cut into 1 inch by 1 inch pieces

  7. 2 tablespoon(s) soy sauce

  8. 1 1/2 cup(s) Peas

  9. 2 teaspoon(s) cilantro , dried

  10. 1 tablespoon(s) Curry Powder

  11. 1 teaspoon(s) Spicy Chili Sauce

  12. 2 teaspoon(s) Pepper

  13. 1 teaspoon(s) Minced Ginger

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet over medium-high heat, in hot vegetable oil, cook mushrooms and onions until vegetables are golden brown. Remove to small bowl.

  2. To same skillet, add ginger, coconut milk or sauce, curry powder; cook, stirring, 1 minute.

  3. Add chicken strips, soy sauce, pepper, chili sauce and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until chicken just loses its pink color throughout.

  4. Stir in mushroom mixture, peas and cilantro; heat through.

  5. Cook rice according to instructions on packaging. Split rice between bowls and add chicken mixture on top.

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