Asian Peanut Noodles with Chicken Lightened Up
- 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
- 5 tbsp better'n peanut butter
- 1 tbsp Sriracha chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce (use Tamari for gluten free)
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 16 oz chicken breast, cut into thin strips
- salt and pepper (to taste)
- 1 tbsp Sriracha chili sauce (more or less to taste)
- juice of 1/2 lime
- 5 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1/2 tbsp sesame oil
- 8 oz rice noodles
- 3/4 cup green onion, chopped
- 1 1/4 cups shredded carrots
- 1 1/4 cups cup shredded broccoli slaw
- 1 cup bean bean sprouts
- 2 tbsp chopped peanuts
- 1 lime, sliced
- cilantro for garnish (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bean bean sprouts (1 cup)
- Carrots (1 1/4 cups)
- Cilantro (1)
- Garlic (7 cloves)
- Ginger (1 tbsp)
- Ginger, fresh (1 tbsp)
- Green onion (3/4 cup)
- Lime, juice of (1/2)
- Lime (1)
- Peanuts (2 tbsp)
- Meat
- Chicken breast (16 oz)
- Canned Goods
Chicken broth, fat free (14 1/2 oz)
- Condiments
- Better'n peanut butter (5 tbsp)
- Soy sauce (3 tbsp)
- Sriracha (2 tbsp)
- Cooking & Baking
- Honey (2 tbsp)
- Salt and pepper (1)
- Sesame oil (1/2 tbsp)
- Pasta & Grains
- Rice noodles (8 oz)
- Deli
- Broccoli slaw (1 1 1/4 cups cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published April 5, 2011 (1 year ago).
304 people saved this recipe.
