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"Those who forget the pasta are condemned to reheat it."--Unknown

Skinny Tatse Asian Peanut Noodles with Chicken Recipe

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This recipe for Skinny Tatse Asian Peanut Noodles with Chicken, by , is from 2017-2018 PICU Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becca King


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 lime
4 cloves garlic, crushed
1 T fresh ginger
1 T soy sauce
T sesame oil
8 oz rice noodles
C green onion, chopped
1 C shredded carrots
1 C shredded broccoli slaw
1 C bean sprouts
2 T chopped peanuts
1 lime, sliced
cilantro (for garnish)

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.

Number Of Servings:
Number Of Servings:




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