Chicken Street Noodles w/ Basil Cucumber Salad
- 4 cloves garlic
- 1/4 cup sweet chili sauce
- 3 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 lb chicken breast strips
- Large zip-top bag (Pantry)
- 1/4 cup lite coconut milk
- 8 oz whole wheat spaghetti (or Zero Pasta)
- 1 seedless cucumber
- 1/2 cup unsalted peanuts
- 2 limes
- 1/2 cup fresh basil leaves
- 1 tablespoon sesame oil
- 3 cups cabbage
- 1/2 bunch fresh cilantro
- 1/2 cup sliced green onions
2. Add pasta to boiling water; boil for 8–10 minutes, then drain. Meanwhile, cut the cucumber in half lengthwise, then slices thinly. Chop peanuts coarsely. Squeeze 1 lime for juice (2 teaspoons). Tear basil (leaves only) into small pieces. Whisk in a salad bowl: sesame oil, lime juice, and remaining 1/2 tablespoon rice vinegar and 1 teaspoon soy sauce until blended. Add cucumber, 1/4 cup peanuts, and 1/4 cup basil; toss to coat and chill until ready to serve.
3. Preheat large, nonstick sauté pan on medium for 2–3 minutes. Chop cabbage coarsely. Tear 1/2 cup cilantro (leaves only) into small pieces. Cut the remaining lime into wedges. Place chicken in pan (discard marinade); cook 5–6 minutes, stirring occasionally, until chicken is 165°F. Remove chicken from pan.
4. Reduce heat to low and pour coconut milk-chili sauce mixture into pan; cook and stir for 2–3 minutes or until thickened. Stir in pasta; cook for 1 minute. Remove pan from heat; stir in cabbage, cilantro, chicken, green onions, and remaining 1/4 cup basil. Top with remaining 1/4 cup peanuts and serve with lime wedges.
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