Nutritional Information Calories: 271 Fat: 8.4g Protein: 29.7g Carbohydrates: 19.6g Fiber: 2.9g Cholesterol: 66mg Iron: 2.2mg Sodium: 767mg Calcium: 43mg Time To Cook Total Cooking time: 35 minutes. Thai-Style Stir-Fried Chicken Over Thin Rice Noodles Ingredients 6 ounces Taste of Thai thin rice noodles 1/4 cup Hokan rice vinegar 2 tablespoons brown sugar 2 tablespoons fresh lime juice 2 teaspoons Hokan Chili Sauce with Garlic 1/8 teaspoon crushed red pepper 1 pound boneless & skinless chicken beasts, cut into bite-sized pieces 1 ½ tablespoons vegetable oil, divided 1 cup chopped onion 1 cup chopped carrot 8 ounces pre-sliced white mushrooms ½ cup light style Taste of Thai coconut milk ½ teaspoon salt 1 cup fresh bean sprouts 1/4 cup chopped fresh cilantro Directions   Rice Noodles: Place 6 ounces rice noodles in a large bowl, cover with boiling water and let stand for 20 minutes. Drain and serve chicken over noodles Chicken: Combine rice vinegar, brown sugar, lime juice, chili sauce, crushed red papper in a large zip top plastic bag. Add chicken, seal & marinate in refrigerator for 15 minutes, turning once. Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 ½ teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms and stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro. Servings Serves 4, serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.