Recipes from the Grapevine Cottage

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Thai Chicken & Noodles

We promised some new, good recipes from Denver after Linda's visit with her sister and here is another one. We had to admit that when we saw "bottled Italian dressing" as the second ingredient, we sort of wondered about it, but this really works...this is a great recipe.

Serves 6

1 pound boneless chicken breasts, cut diagonally into strips
3/4 cup reduced-fat Italian salad dressing
8 ounces angel hair pasta
2 tablespoons peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon honey
1 1/2 teaspoons freshly grated ginger root
1/2 teaspoon crushed red pepper
1 teaspoon olive oil
1 teaspoon sesame oil
3/4 cup shredded carrot
3/4 cup snow peas, trimmed
1 cup shopped green onions
2 tablespoons chopped cilantro, plus some for garnish

Marinate the chicken strips in 1/4 cup of the salad dressing for at least 1 hour – we used a large plastic bag and shook it occasionally. Cook the pasta and let cool. Whisk the remaining 1/2 cup of dressing, peanut butter, soy sauce, honey, ginger root and red pepper in a bowl. Drain chicken. Heat olive oil in wok (or skillet) over high heat. Add chicken and stir fry for about 3 minutes. Add sesame oil, carrots, snow peas and green onions. Stir fry for another 3 minutes or until all is cooked through, and the vegetables are tender. Reduce heat to low, and add angel hair, salad dressing mixture and cilantro to the chicken and toss. Serve immediately, garnishing with more cilantro.