Try this Thai Chicken and Noodles recipe, or contribute your own.
Suggest a better descriptionCut chicken into 1/2 inch pieces. In medium bowl, combine 2 TB of the corn starch, teriyaki sauce, garlic and red pepper flakes; add chicken and toss to coat. Let stand 15 min. Combine remaining 1 TB corn starch and peanut butter; gradually stir in e. milk and water; set aside. Heat oil in wok or large frypan. Add chicken and stir fry 6 to 8 min. or until chicken is cooked. Add milk mixture to wok. Cook and stir over med. heat until sauce mixture boils and thickens. Sprinkle with peanuts and green onions. Serve with hot cooked Oriental noodles or Vermicelli. Makes 6 servings. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 917 | ||
Calories from Fat: 549 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61g | 81 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 30.8g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 206.8mg | 64 % | |
Sodium 295.1mg | 10 % | |
Potassium 1217.3mg | 32 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 9g | ||
Protein 81.5g | 116 % | |
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: 917
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