Asian Peanut Noodles with Chicken

This turned out a bit like phad thai.  And delicious...the problem with this recipe was portion control. The serving size is a cup and a third.  A cup? Seriously?

It's another recipe from the SkinnyTaste Cookbook. I swear I'm going to cook every recipe in this book.

This recipe requires a little bit of planning...a little bit. You need to make the peanut sauce and allow it time to reduce.

Asian Peanut Noodles with Chicken
Recipe from The Skinnytaste Cookbook

Serves 6

Photo of the photo in the Skinnytaste Cookbook

1 1/3 c = 359 calories

Peanut Sauce:
1 c fat free chicken broth
5 T Better n' Peanut Butter (found at Trader Joe's)
2 T honey
2 T soy sauce
1 T sriracha sauce
1 T grated fresh ginger
2 garlic cloves, crushed

Chicken and Vegetables
1 lb boneless, skinless chicken breast, cut into thin strips
salt and pepper
1 T sriracha sauce
1 T soy sauce
Juice of 1/2 lime
4 garlic cloves, crushed

1 T fresh ginger
1/2 T sesame oil
3/4 c chopped scallions
1 1/4 c shredded carrots
1 1/4 c broccoli slaw
8 oz rice noodles
2 T chopped unsalted roasted peanuts
6 lime wedges
6 sprigs of fresh cilantro, for garnish

For the peanut sauce: In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8-10 minutes.

For the chicken: Season with salt and pepper, then transfer it to a large bowl and add the Sriracha, soy sauce, lime juice, 2 garlic cloves and the ginger.

Heat a large nonstick skillet or wok over high heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2-3 minutes. Transfer to a plate. Add the remaining 2 garlic cloves, the scallions, carrots, and broccoli slaw and season with a pinch of salt. Coo, stirring, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a plate.

Cook the noodles in a large pot of water according to package directions. Drain and put them in the hot skillet or wok.  Add the chicken and peanut sauce and cook, tossing everything together for a minute.

Divide among 6 bowls. Top with 1/3 c vegetables and 1 tsp peanuts. Serve with lime wedges and a sprig of cilantro.