Chicken with bean thread and rice noodles

Preparation time: 25 minutes
Cooking time: 20 minutes

 

4 ounces bean threads
1 tablespoon oil
3 garlic cloves, chopped
1 large onion, chopped
1/4 cup soy sauce
2 1/2 cups low-sodium chicken broth
8 ounces rice noodles
4 stalks celery, thinly sliced
3 medium carrots, thinly sliced
1/2 cup sliced fresh mushrooms
3 cups cooked diced chicken breast
Pepper to taste

Soak bean threads in warm water until soft, about 10 minutes. Drain and cut into small pieces; pat dry. Place oil in large nonstick skillet over medium heat. Add garlic and sauté 1 minute. Add onion and soy sauce. Cover and simmer 10 minutes. Add chicken broth and bean threads and bring to a boil. Meanwhile, soak rice noodles in warm water just until soft, about 3 minutes. Drain. Add rice noodles, celery, carrots, and mushrooms to onion mixture. Increase heat to medium-high and cook, stirring occasionally, until broth evaporates, about 5 to 8 minutes. Add chicken and pepper. Stir to combine. Serve warm.

Yield: about 12 cups
Serving Size: 1 1/2 cups

Nutrition Facts

Per Serving:
  Calories: 233
  Carbohydrate: 29 g
  Protein: 19 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 596 mg
  Fiber: 2 g
  Exchanges per serving: 2 starch, 2 very lean meat
  Carbohydrate choices: 2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.