Entrees - Phase 2 - Asian Chicken Stir-fry with Cellophane Noodles




fuzzy324
05-11-2005, 02:27 PM
This is a recipe I have modified quite a bit for my own use, so here's the original: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23205,00.html This version is served as a cold salad and uses different veggies.

And here's my modified version...no real exact values, cuz I pretty much eyeball these... This is served hot, which I like a lot better.

4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
2 lbs boneless, skinless chicken breasts
1 cup finely grated carrot
1 cup zucchini, chopped
4 green onions, sliced the long way
2 stalks celery, chopped
1 Tbsp canola oil

In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain.

While noodles are cooking, season chicken breasts with salt and pepper (lemon pepper is good in place of black pepper if you have it). Heat 1 Tbsp canola oil in a skillet and pan-sear chicken breasts until no longer pink inside, and remove from the skillet, then slice into bite-sized pieces. In the same skillet, add all vegetables, saute until just tender, then add chicken pieces back to the skillet to warm through.

For the dressing:
4 large garlic cloves
1/2 teaspoon salt
1/4 cup low-sodium soy sauce
1/2 cup fresh lime juice
1 tablespoon Splenda
1 tablespoon natural peanut butter
1 1/4 teaspoons dried hot red pepper flakes (I usually use closer to 1/4 tsp cuz I'm a WUSS)
1/4 cup canola oil
1/3 cup coarsely crushed roasted peanuts (optional)

Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the Splenda, the peanut butter, the red pepper flakes, and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

I like to make the dressing first, so I can serve the stir-fry and noodles hot.


oevans
06-14-2005, 07:53 AM
Are cellaphane noodles SBD friendly? I was under the impression that they are high in carb and low in fiber and sort of like rice nutrition-wise.

sarahyu
06-14-2005, 09:04 AM
I don't have the book with me at work. I just googled "GI bean thread noodles" and several sites popped up. They list the GI value of 26. So they
are good. They are made from ground mung beans.

Sarah


oevans
06-15-2005, 08:00 AM
Hey Sara and Fuzzy, Thanks for the information! I really misunderstood that about the diet. This opens up some new things that I can eat. I knew about the GI, but I kind of thought of that as a guide for what foods to avoid more than what foods to enjoy. I was under the impression that carbs I eat have to be high in fiber. I was perplexed as to why regular white rice was out and basmati was in because they have pretty much the same nutritional content. It must be the GI. Anyway, this is GREAT to know! Thanks!

shortiemetoo
07-28-2005, 10:36 PM
Wow, this sounds good!! We can have basmati rice? It is my favorit of all rices??!!