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Boil pasta in water til tender but firm. Meanwhile, dissolve cornstarch in 2 Tbsp water, add peanut butter and stir til smooth. Add remaining water, soy sauce, vinegar, sugar, coriander, ginger and 4 slivered scallions. Mix well. In wok or heavy skillet, heat oil. Stir-fry chicken pieces over high heat for 5 minutes. Remove with slotted spoon and set aside. Stir-fry bean sprouts in residual oil for 2 minutes. Return chicken to pan, add sauce and heat for about another minute, stirring til sauce thickens. Toss drained pasta with chicken. Garnish with remaining scallions. Serves 6 (361 kcal/srvg)
Serve with sliced oranges and steamed broccoli topped with sesame seeds.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 495 | ||
Calories from Fat: 103 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 26.6mg | 8 % | |
Sodium 272.1mg | 9 % | |
Potassium 589.9mg | 16 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 64.9g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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