1/2 cup chopped fresh cilantro
¼ cup brown sugar
2 tablespoons minced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
1/3 cup rice vinegar
3 tablespoon fresh lime juice
1 to 2 teaspoons hot chili sauce
1 tablespoon fish sauce
3 garlic cloves, minced
1 pound skinless, boneless chicken breast halves, thinly sliced
1 (8 ounce) package rice vermicelli noodles
8 ounces sliced mushrooms
¼ cup low sodium chicken broth
1 cup matchstick-cut carrots
1 red bell pepper, thinly sliced
1 small English cucumber, halved lengthwise and thinly sliced
4 tablespoons chopped dry-roasted peanuts
1/3 cup finely chopped green onions (4 onions)
DirectionsCombine cilantro and next 8 ingredients in a medium bowl; mix well.
Remove ½ cup of cilantro sauce and set aside.
Pour remaining cilantro sauce over chicken and marinate for 30 minutes to overnight.
Cook noodles according to package directions except add mushrooms with noodles; drain and keep warm.
Heat large skillet over medium high heat; spray pan with cooking spray. Remove chicken from marinade. Discard marinade. Add chicken to pan and stir fry until cooked through. Remove chicken and keep warm. Add remaining ½ cup of cilantro sauce and ¼ cup chicken broth to pan. Heat sauce until warm.
Divide noodles evenly among 4 serving bowls; top each one quarter of vegetables and chicken. Drizzle each serving evenly with warm cilantro sauce. Sprinkle evenly with green onions and peanuts.
Yield: 4 servings About 390 calories; 10g fat