Ingredients:
1 carrots, peeled
2 cups chicken broth, divided
1/3 cup reduced-fat peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 -2 teaspoon crushed red pepper flakes
1 garlic cloves, minced
1 lb boneless skinless chicken breasts
5 cups cooked soba noodles ( about 10 ounces uncooked buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped chopped dry-roasted unsalted peanuts
Directions:
Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.