Ingredients: |
Ingredients: From the SkinnyTaste Cookbook:
For the peanut sauce:
1 c. reduced sodium chicken broth
5 T better'n peanut butter (can find at Trader Joe's (cheaper!) or in the health food section at Price Chopper)
1 T Sriracha chili sauce
2 T honey
2 T soy sauce (use Tamari for gluten free)
1 T freshly grated giner
2 cloves garlic, minced
For the chicken:
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 T sriracha
juice of ½ lime
4 cloves garlic, crushed
1 T fresh ginger
1 T soy sauce
½ T sesame oil
8 oz rice noodles
¾ C green onion, chopped
1 ¼ C shredded carrots
1 ¼ C shredded broccoli slaw
1 C bean sprouts
2 T chopped peanuts
1 lime, sliced
cilantro (for garnish)
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Directions: |
Directions:From SkinnyTaste Cookbook
1. For peanut sauce: Combine 1C chicken broth, peanut butter, srirarcha, honey, 2 T soy sauce, ginger, and 3 cloves crushed garlic in small saucepan and simmer over medium-low heat; stirring occasionally until sauce becomes smooth and well blended (~5-10 minutes, set aside)
2. Boil water for the noodles cook pasta according to package instructions
3. Season chicken with salt/pepper, sriracha, lime, garlic, ginger & soy sauce
4. Heat large skillet or wok until hot. Add oil & saute chicken until cooked through, ~2-3 minutes; remove from heat and set aside
5. Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts & salt, saute until tender crisp (~1-2 minutes)
6. Drain noodles and toss with peanut sauce and cooked chicken
7. Divide noodles and chicken between bowls, top with sauteed vegetables & chopped peanuts, and garnish with cilantro & lime. |
This recipe for Skinny Tatse Asian Peanut Noodles with Chicken is from