At our house we call this "that Thai Chicken thing that Alex likes so much". It is probably my favorite recipe. Ever.
Ingredients: 1 carrot or 10 baby carrots, julienned
1 1/3 cups fat-free, less-sodium chicken broth, divided
2/3 cup peanut butter
2 tablespoons chopped peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 tablespoons honey
1 teaspoon crushed red pepper
2 garlic cloves, minced
2 pounds skinless, boneless chicken breast, cut into small cubes
10 oz. uncooked rice noodles
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts
1. Slice carrots lengthwise into thin strips.
2. Combine 2/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
3. Place chicken in a large saucepan; add 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Add carrots and peanut sauce to pan and cook about 5 minutes or until carrots are crisp-tender. Toss with cooked noodles in a large bowl. Sprinkle with onions and peanuts.
NOTES: Rice noodles can be found in the Asian section of some grocery stores (also sometimes called "Stir Fry Noodles"). I also find them in Asian markets and have been told they can be found in some health food stores. To cook them, boil a pot of water. Remove from heat and add noodles. Cover and steam for 10 - 15 minute or until noodles are tender. Rinse and add to recipe.