| Fast Prep

spicy chinese chicken and noodles

prep: 20 minutes | cook: 13 minutes | MAKES: 6 servings (1 cup each)

• 2 tsp. vegetable oil
• 1½ lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3 cups reduced-sodium chicken broth
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. honey
• 1 Tbsp. Asian chile paste (sambal oelek)
• 1 Tbsp. sriracha sauce
• 4 cloves garlic, minced
• 4 dried red chiles
• 8 to 10 oz. dried Chinese noodles, broken
• 1 Tbsp. rice wine or dry sherry
• ⅓ cup sliced green onions
• ⅓ cup chopped peanuts

1. In a 4-qt. pot heat oil over medium-high heat. Add chicken; cook and stir until browned. Add the next seven ingredients (through garlic); whisk to combine. Stir in the dried red chiles. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.

2. Remove and discard chiles. Return chicken mixture to boiling; stir in noodles. Reduce heat. Simmer, uncovered, 3 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in rice wine. Sprinkle with green onions and chopped peanuts. If desired, serve with additional sriracha sauce.

PER SERVING: 404 cal., 15 g fat (5 g sat. fat), 83 mg chol., 748 mg sodium, 32 g carb., 2 g fiber, 6 g sugars, 34 g pro.