Asian Peanut Noodles with Chicken

By á-7888

Ingredients

• 7 oz fat free chicken broth (vegetarians use vegetable broth)
• 2 1/2 tbsp better'n peanut butter
• 1/2 tbsp Sriracha chili sauce
• 1 tbsp honey
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp freshly grated ginger
• 2 clove garlic, minced
• 8 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1/2 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 2 cloves garlic, crushed
• 1/2 tbsp fresh ginger, grated
• 1/2 tbsp soy sauce (use Tamari for gluten free)
• 1/4 tbsp sesame oil
• 4 oz rice noodles

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.

Boil water for the noodles cook pasta according to package instructions.

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 chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

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

Divide noodles and chicken between 3 bowls.