Make a delicious stir-fry with chicken and rice noodles! This tasty weeknight Chicken-Rice Noodle Stir-Fry makes the perfect amount for two.
What You Need
Original recipe yields 2 servings
1 Tbsp. PLANTERS Peanut Oil
1 cup shredded cabbage
1 cup pea pods
1 small carrot, shredded
2 green onion s, sliced
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
4 oz. dry rice noodles, soaked to soften
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup chopped cucumber s
1/4 cup PLANTERS Honey Roasted Peanuts
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Let's Make It
Heat oil in large skillet on medium-high heat. Add cabbage, peas, carrots and onions; cook 1 to 2 min. or until cabbage is slightly softened, stirring occasionally.
Add chicken, noodles and dressing; cook 3 to 5 min. or until heated through, stirring occasionally. Spoon onto platter.
Top with cucumbers and nuts.
Garnish with chopped fresh cilantro. Serve with lime wedges.
Prepare using 1/2 cup pre-shredded carrots purchased from your supermarket's produce department or salad bar.
Prepare using OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 73g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.