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23 January 2011

Stoplight Thai Stir Fry with Linguini

New Recipe!  I made this today and actually measured stuff so I could calculate nutrition information.

My friend Brian came up with the name, though apparently other people have used the same name out there, thanks to the red/green/yellow bell peppers.

Anyway, here's the ingredients:

  • 1 green bell pepper
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 zucchini
  • 1 small red onion
  • 8oz can pineapple tidbits, drained
  • 1/2 cup peanut satay sauce
  • 1/2 cup sweet thai red chili sauce
  • 1-3 tsp cayenne pepper
  • 3 large boneless skinless chicken breasts, cubed
  • 6oz linguini
  • 3 tbsp olive oil
    (I used "garlic-infused olive oil)
  • 1 tbsp Mongolion Fire Oil (optional)

Cook the linguini according to the package insructions and set aside.  By the way, I used "al dente" brand Spicy Sesame Linguini.  Yummy.  You could use any kind of pasta, but don't use too much - this is a "lite" dish and so shouldn't be too heavy on the pasta.  Whole wheat penne would probably work pretty well too.

Cut all the veggies into "bite sized" pieces.  Add a couple tablespoons of olive oil and the mongolian fire oil to a LARGE frying pan and heat over medium-high heat.  Add cubed chicken and stir-fry for 5-10 minutes depending on the size of your cubes.  Add vegetables, continue to stir fry for 10 more minutes.  Add peanut satay sauce and thai chili sauce.  I get this from the "International" section of my local grocery store.  Stir fry for a few more minutes, add cayenne pepper.  Remove from heat.  Add shrimp.  Mix thoroughly.

Eat and enjoy.

Leave the cayenne and mongolion fire oil out if you're timid.  If you love the spicy food, use both and use 3 tsp of cayenne.  Otherwise.. somewhere in between.

We'll call this 8 servings, here's the nutrition information:

Calories 350 cal
Fat  11 g
Sodium 265 mg
Carbohydrates 41 g
Protein 27 g

You can't beat that with Lean Cuisine or Healthy Choice!!!

You can probably cut the fat by using olive oil spray to coat your stir fry pan.  Personally when I'm cooking chickn, I like to use a little more olive oil, it just tastes better, and 11g of fat isn't too bad for an entry!

You could make this a low sodium recipe by finding some other sauce.  90% of the sodium comes from the peanut satay and thai chili sauce.  265mg isn't bad though for an entry, and it's yummy.

 

Posted by rickroot at 2:17 PM | Link | 0 comments
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