Spicy Chicken Vegetable Noodle Bowl

Prep Time 20 min
Cook Time 8 Min
Servings 5
Difficulty Easy

Ingredients

  • 2 teaspoons Crisco® Pure Vegetable Oil
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons minced gingerroot
  • 6 cups Water
  • 2/3 cup Jif® Extra Crunchy Peanut Butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons dark sesame oil
  • 3/4 teaspoon crushed red pepper flakes, or to taste
  • 2 (3 oz.) packages Oriental flavor ramen noodle soup
  • 1 (6 oz.) package oven roasted boneless, skinless chicken breast cuts chopped into bite-sized pieces
  • 1 (1 lb.) package frozen broccoli stir-fry vegetables
  • 1/4 cup Sliced green onions

Directions

  • Step 1

    HEAT oil in 4-quart stock pot. Saute garlic and gingerroot in oil. Whisk in water, peanut butter, soy sauce, brown sugar, cornstarch, sesame oil, red pepper and seasoning packets from noodle packages until blended. Bring to a boil. Reduce to simmer.

  • Step 2

    ADD noodles, chicken and stir-fry vegetables. Stir to combine. Return to a boil. Reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender. Top with green onions before serving.

  • Step 3

    Broccoli stir fry contains broccoli, carrots, onions, red pepper, water chestnuts, mushrooms and celery.

Serving size
(1/5)

  • Calories 520
  • Calories from Fat270g
  • Total Fat 31g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 1010mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 5g
  • Sugars 8g
  • Protein 24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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