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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well. | 2. FYI: At this point the thick peanut sauce makes a great dipping sauce! | 3. Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside. | 4. Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length. | 5. Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside. | 6. Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through. | 7. Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
brown sugar	1 1/2	1/2		1254.0	323.697	0.396	0.0
creamy peanut butter	1/4	cup		389.12	10.88	15.6608	34.6688
ginger	1/2	teaspoon	ground minced	0.8	0.1777	0.0182	0.0075
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
asian chili oil	1	teaspoon		-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
chicken broth	3	tablespoons		14.6475	0.3544	2.0884	0.4914
rice noodle	1	package		-	-	-	-
broccoli	8	ounces	frozen cut	77.1106	15.0593	6.3956	0.8391
carrot	3		peeled sliced	75.03	17.5314	1.7019	0.4392
peanut oil vegetable	1	tablespoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
garlic salt			coarse-ground	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
green onion			sliced	-	-	-	-
peanut			unsalted roasted chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.