Asian Peanut Noodles with Chicken II

By Addie

I like to add

Ingredients

• Peanut Sauce:
• 1 cup chicken broth
• 2 1/2 Tablespoons peanut butter
• 1/2 Tablespoon Sriracha chili sauce
• 1 Tablespoon honey
• 1 Tablespoon soy sauce or Tamari sauce
• 1/2 Tablespoon freshly grated ginger
• 2 clove garlic, minced
• .....................................
• 8 oz chicken breast, cut into thin strips
• Salt and pepper (to taste)
• 1/2 Tablespoon Sriracha chili sauce
• 1/2 lime, juice of
• 2 cloves garlic, crushed
• 1/2 Tablespoon fresh ginger, grated
• 1/2 Tablespoon soy sauce or Tamari sauce
• 1/4 Tablespoon sesame oil
• .......................................
• 8 oz whole wheat spaghetti or linguine

Details

Adapted from keyingredient.com

Preparation

Step 1

For the Peanut Sauce:
Combine 1/2 cup chicken broth, peanut butter, sriracha, honey, 1 tbsp soy sauce, ginger, and 2 cloves crushed garlic in a small saucepan

Simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
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Boil water for the noodles cook pasta according to package instructions.
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Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté thin sliced vegetables of choice until tender. Remove and set aside. I like to use carrots, sliced diagonally. Add chicken to pan and saute chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside with vegetables.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles and vegetables.

Divide noodles and chicken between 3 bowls.