This recipe was featured in our of our magazines. It’s healthy and yummy.
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
12 oz cooked chicken breast, thinly sliced
3 cup cooked rice noodles
2 cup carrots, grated or julienned
2 cup cucumber, julienned
2 cup yellow or red pepper, thinly sliced
1/2 cup green onions, diced
1/2 cup cilantro, chopped
1/2 cup peanuts, crushed
11 tbsp natural peanut butter
1/2 cup rice wine vinegar
2 tbsp soya sauce
2 tbsp hoisin sauce
2 tsp sugar
2 tsp ginger root, grated or minced
hot red chili peppers (optional)
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Stir-fry or grill chicken breast until cooked (alternatively as a time-saver use leftover chicken from the day before) and slice.
Cook the rice noodles, rinse and set aside in a bowl.
In separate piles on a cutting board slice/prepare carrots, cucumbers, peppers, green onions and cilantro.
Stir together vinaigrette ingredients in a small bowl.
Toss rice noodles with a small amount of vinaigrette and place in four bowls. Top each bowl with chicken, carrots, cucumbers, peppers, green onions, cilantro and peanuts and drizzle a bit more vinaigrette.
Per serving: Calories – 510; Protein – 38 g; Carbohydrates – 58 g; Fat – 14 g; Fibre – 6 g
- Notes