Ingredients
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2 cups chicken broth, divided
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1/3 cup reduced-fat peanut butter
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1 tablespoon chopped peeled fresh ginger
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1 tablespoon low sodium soy sauce
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2 tablespoons honey
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1 -2 teaspoon crushed red pepper flakes
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5 cups cooked soba noodles (about 10 ounces uncooked buckwheat noodles)
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6 tablespoons sliced green onions
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1 garlic clove, minced
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1 carrot, peeled
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1 lb boneless skinless chicken breast
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6 tablespoons chopped chopped dry-roasted unsalted peanuts
Instructions
- 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.