Description
With lots of veggies, juicy chicken and spicy peanut sauce, this peanut noodles recipe is both light and satisfying—not to mention flavorful!
Yield: 6Servings | Serving Size: 11/3 cups
Ingredients
For the Peanut Sauce:
1cupreduced sodium chicken broth
5tbspBetter n Peanut Butter
1tbspsrracha chili sauce
2tbsphoney
2tbspsoy sauce, use Tamari for gluten free
1tbspfreshly grated ginger
2clovesgarlic, minced
For the chicken:
16ozchicken breast, cut into thin strips
salt and pepper, to taste
1tbspsriracha chili sauce, more or less to taste
juice of 1/2 lime
4clovesgarlic, crushed
1tbspfresh ginger, grated
1tbspsoy sauce, use Tamari for gluten free
1/2tbspsesame oil
8ozrice noodles
3/4cupgreen onion, chopped
1 1/4cupsshredded carrots
1- 1/4cupscup shredded broccoli slaw
1cupbean bean sprouts
2tbspchopped peanuts
1lime, sliced
cilantro for garnish, optional
Instructions
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, 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 sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
