CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Provided by Gingi Sheppard
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g
EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE
Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
- FYI: At this point the thick peanut sauce makes a great dipping sauce!
- Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
- Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
- Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
- Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.
THAI SHRIMP STIR-FRY
Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. -Jeanne Fisher, Simi Valley, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.
Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
THAI CURRY CHICKEN AND VEGETABLE STIR-FRY
Make and share this Thai Curry Chicken and Vegetable Stir-Fry recipe from Food.com.
Provided by cookingfor1
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a hot wok, heat oil.
- Stirfry chicken until brown.
- Add vegetables, curry paste, sugar, brown sugar and fish sauce.
- Stir fry 5 - 7 minutes or until cooked.
SPICY THAI STEAK AND VEGETABLE STIR FRY
Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!
Provided by Audrey Ansell
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
- Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
- Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g
SPICY THAI BASIL CHICKEN & NOODLE STIR-FRY
Make and share this Spicy Thai Basil Chicken & Noodle Stir-Fry recipe from Food.com.
Provided by mtodryk
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar,lime juice and fish sauce in small bowl. Set aside.
- Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
- Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
- Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
- Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
- Add noodles; toss to coat. Serve immediately.
EGGPLANT THAI STIR FRY
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 3-4
Number Of Ingredients 15
Steps:
- Mix the seasonings in a bowl until the sugar is dissolved and set aside.
- Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
- In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
- Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
- Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
- Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
- Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
- Toss quickly, then place into a hot serving dish. Enjoy!
- Makes 3 to 4 servings.
THAI CURRY STIR-FRY
Make and share this Thai Curry Stir-Fry recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
- Spray wok or large skillet with cooking spray; heat over medium high heat.
- Add onions and garlic and stir-fry for 1 minute; remove from wok.
- Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
- Add oil to hot wok.
- Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
- Stir broth mixture and add to wok.
- Cook and stir until broth mixture comes to a boil and thickens slightly.
- Return all vegetables to to wok and heat through.
- Serve with rice.
Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2
THAI PEANUT NOODLE STIR-FRY
This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients.
Provided by cooking mama
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
- Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 87.1 g, Fat 20.2 g, Fiber 7 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 930 mg, Sugar 32.7 g
THAI PEANUT STIR-FRY SAUCE
Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.
Provided by karen in TN
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
- Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.
THAI PORTOBELLO CHICKEN STIR-FRY
My husband and I never met a mushroom we didn't like...so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm., Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.
Nutrition Facts : Calories 330 calories, Fat 20g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1328mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.
THAI TURKEY STIR-FRY
A flash-in-the-pan noodle dish that's flavoursome, low fat and fast for those with a busy schedule
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins.
- Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.
Nutrition Facts : Calories 425 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.92 milligram of sodium
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