Recipe Ingredients
141/2 oz fat free chicken broth
5 tbsp peanut butter
1 tbsp chili sauce
2 tbsp honey
2 tbsp soy sauce
1 tbsp ginger (freshly grated)
2 cloves garlic (minced)
16 oz chicken breast (cut into thin strips)
salt (and pepper, to taste)
1 tbsp chili sauce
1/2 lime
5 cloves garlic (crushed)
1 tbsp fresh ginger (grated)
1 tbsp soy sauce
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion (chopped)
11/4 cups shredded carrots
11/4 cups broccoli slaw (cup shredded)
1 cup bean sprouts (bean)
2 tbsp peanuts (chopped)
1 lime (sliced)
cilantro (for garnish, optional)
Recipe Method
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and 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 saute chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, saute until tender crisp, about 1-2 minutes.
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 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.
