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40-50
Prep: 20 minutes
Cook: 20-30
284 calories per serving view nutrition facts
8 servings
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| 8 | each | chicken breasts | halved, boned and skinned |
| 1 | teaspoon | garlic powder | |
| 1 | teaspoon | paprika | |
| 1 | x | salt and black pepper | freshly ground, to taste |
| 3 | tablespoons | safflower oil | |
| 2 | cups | beef broth | |
| 2 | teaspoons | cornstarch | |
| 1/3 | cup | red wine | dry |
| 2 | tablespoons | oyster sauce | |
| 4 | each | scallions, spring or green onions | including tops, chopped |
| 1/4 | cup | pistachio nuts | shelled |
| 1 | x | rice noodles | chinese |
| 1 | x | pistachio nuts | optional |
Season chicken breasts with garlic powder, paprika, salt and pepper.
Saute chicken in oil over medium-high heat.
In saucepan, combine beef broth, cornstarch, wine and oyster sauce.
Heat to boiling and simmer for 10 minutes.
Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 309mg | 13% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 5% | Vitamin C | 3% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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