Asian Peanut Noodle Dish with Chicken and Veggies

Asian Peanut Noodle Dish with Chicken and Veggies

Cook's Notes: To make this peanut sauce a lighter version, use Better'n Peanut Butter.

It has 85% less fat than regular peanut butter and has 40-percent fewer calories. When used in recipes such as this one it tastes really good. Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can’t find rice noodles, udon noodles or even linguini would work. Or skip the noodles and use spiralized veggies instead (sweet potatoes would be great here).To save time, buy pre-shredded carrots and use a Broccoli Chopped Salad Kit. You will only need half a bag so save dressing and bacon bits found in package to make a salad for another time. Make peanut sauce ahead for easier assembly. It should be at room temperature to use. 

Recipe adapted from skinnytaste.com and serves 4.

For the Peanut Sauce:

• 1 cup reduced sodium chicken broth
• 5 tablespoons Butter'n Peanut Butter or regular creamy peanut butter 
• 1 tablespoon sweet chili sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce, use Tamari for gluten free
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced

For the chicken:

• 16 oz. chicken breast, cut into thin strips or bite sized pieces
• Salt and pepper, to taste
• 1/2 tablespoon sesame oil 
• 1 teaspoon sweet chili sauce or sriracha more or less to taste (start out small-taste test) 
• Juice of 1/2 lime
• 2 garlic cloves, minced 
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce, use Tamari for gluten free
• 8 oz. stir-fry rice noodles 
• 3/4 cup green onion, chopped
• 1 cup shredded carrots
• 1- 1/4 cups broccoli slaw from package  (Broccoli Chopped Salad Kit) 
• Optional 1 cup bean sprouts
• 2 tablespoons chopped peanuts
• 1 lime, sliced
• Cilantro for garnish, optional

Directions:

• For the peanut sauce: Combine chicken broth, peanut butter, sriracha, honey,  soy sauce, ginger, and 3 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 according to package instructions. Drain return back to pan to keep warm. 
• 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 medium heat until cooked through, about 4-5 minutes.
• Add in 2 minced garlic cloves, scallions, carrots, broccoli slaw and/or bean sprouts. Sauté until tender crisp, about 2-3 minutes.
• Add drained noodles and peanut sauce. Toss and heat through.
• Serve in bowls. 
  
  
  
  

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