Ingredients
1cupchicken broth,reduced sodium
5tbspBetter’n Peanut Butter
1tbspSriracha chili sauce
2tbsphoney
2tbspsoy sauce,use tamari for gluten free
1tbspginger,freshly grated
2clovesgarlic,minced
16ozchicken breast,cut into thin strips
Salt and pepper,to taste
1tbspSriracha chili sauce
½oflime,juiced
4clovesgarlic,crushed
1tbspginger,fresh grated
1tbspsoy sauce,use tamari for gluten free
½tbspsesame oil
8ozrice noodles
¾cupgreen onion,chopped
1¼cupscarrots,shredded
¼cupsbroccoli slaw,shredded
1cupbean bean sprouts
2tbsppeanuts,chopped
1lime,sliced
cilantro,for garnish, optional
Preparation
Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tablespoon 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 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.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt,
Sauté until tender crisp for about 1 to 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 sautéed vegetables, bean sprouts, chopped peanuts.
Garnish with cilantro and lime wedges.
