Indonesian Peanut Saute

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Regular sodium, Shoyu

  4 tsp or 21g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Linguine

  Meijer

  16 oz or 456g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Broccoli

  Raw

  1 cup chopped or 91g

• Onions

  Young green, tops only

  1 stalk or 12g

• Peanuts

  All types, raw

  ½ cup or 73g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Honey

  3 tbsp or 63g

Directions

1. Saute chicken in oil with sriracha, lime, garlic, ginger, soy sauce, salt and pepper. While the chicken is cooking, prepare the linguine al dente and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
2. Re-oil the skillet, add veggies and saute. Add chick, cover, reduce heat.
3. Drain noodles and stir them together with the sauce. Top with the veggies and chicken. Garnish with peanuts and limes.

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