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Sunday, March 27, 2011

Thai Chicken with Rice Noodles in Peanut Sauce

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

Preparation:
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.

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