Got this recipe out of a Cooking Light magazine, and it was a hit. The original recipe actually called for shrimp, not chicken, but I had every ingredient except shrimp, so I used 2 chicken breasts, cut into small pieces instead, and it was delicious.
I do have to say that the 2 teaspoons of chili garlic sauce added some major KICK to this dish, to the point where I could barely finish my plate. I could swear that smoke and fire was literally blowing out my nose and ears. Despite this, the flavor was still incredible, and on my second try making this dish, I used half as much of the chili garlic sauce, and it was a lot better.
Some of you might now that I have a rating system with Dan, for every dish I make, I have him rate the meal on scale of 1-5, 5 = "Excellent, Delicious, So good I could eat it every day," and 1 = "I'd rather have what the dog is having." This dish scored a 10 on the 1-5 scale, so I'm pretty sure this was a success! :)
RECIPE DETAILS:
Ingredients
- 8 ounces uncooked fettuccine
- 1/4 cup creamy peanut butter
- 1 tablespoon peanut oil, divided
- 4 cups snow peas, trimmed
- 2 cups packaged matchstick-cut carrots
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, thinly sliced
- 3/4 cup fat-free, less-sodium chicken broth, divided
- 1 pound peeled and deveined medium shrimp
- 1 tablespoon sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons chili garlic sauce
- 1/4 cup minced fresh cilantro
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.
Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.
Nutritional Information
- Calories: 352 (25% from fat)
- Fat: 9.8g (sat 1.9g,mono 3.9g,poly 2.9g)
- Protein: 25.6g
- Carbohydrate: 41.5g
- Fiber: 4.2g
- Cholesterol: 115mg
- Iron: 4.4mg
- Sodium: 419mg
- Calcium: 89mg
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