Asian Peanut Noodles with Chicken, Lightened Up

skinnytaste.com

Lynn

subheading: For the Peanut Sauce:

1 cup reduced sodium chicken 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

subheading: For the chicken:

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 ½ lime

4 cloves garlic, crushed

1 tbsp fresh ginger, grated

1 tbsp soy sauce (use Tamari for gluten free)

½ tbsp sesame oil

8 oz rice noodles

¾ cup green onion, chopped

1 -¼ cups shredded carrots

1- ¼ cups cup shredded broccoli slaw

1 cup bean bean sprouts

2 tbsp chopped peanuts

1 lime, sliced

cilantro for garnish (optional)

Directions at skinnytaste.com

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