To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder honey, and sesame oil; process until smooth. Set aside. Meanwhile, in a very large saute pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Put the noodles in the pasta insert and set the pot of boiling water or in the stockpot and cook for about 2 minutes to heat through. Strain the cooked noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot. Per serving: 431 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g Protein; 25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 4|
|Calories from Fat: 610 (51%)|
|Amt Per Serving||% DV|
|Total Fat 67.8g||90 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 34g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 2828.5mg||98 %|
|Potassium 1500.6mg||39 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 54.7g|
|Protein 81.3g||116 %|
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Calories per serving: 1195
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