Name: Peanut Butter Chicken Stir Fry
Ingredients: 8 oz rice noodles, thick, uncooked; 1 lb boneless skinless chicken breast; ¼ cup Planters Peanut Butter, Smooth; 2 cloves garlic, minced; 1 stalk broccoli; 1 carrot; ⅓ cup water; 1 tbsp lemon juice; 2 tbsp canola oil; ¼ cup soy sauce; ½ tsp red pepper flakes, crushed; 4 ½ brown sugar; Sesame seeds

Yields1 Serving

8 oz rice noodles, thick, uncooked

1 lb boneless skinless chicken breast

¼ cup Planters Peanut Butter, Smooth

2 cloves garlic, minced

1 stalk broccoli

1 carrot

⅓ cup water

1 tbsp lemon juice

2 tbsp canola oil

¼ cup soy sauce

½ tsp red pepper flakes, crushed

4 ½ brown sugar

Sesame seeds

Cook noodles according to package instructions. Drain and set aside.

In a bowl, combine the peanut butter, soy sauce, water, lemon juice, garlic, pepper flakes, and brown sugar.

In a skillet, heat 1 tablespoon canola oil over medium-high heat. Slowly
add chicken. Stir fry chicken for 3 to 4 minutes, or until the meat is no longer pink. Remove and set aside.

Stir-fry the carrot and broccoli with the remaining oil. Add the soy sauce mixture. Bring to boil. Stir the sauce until thick for 1 to 2
minutes. Add the chicken to the pan and heat it through. Add noodles.

Sprinkle sesame seeds. Good for 6 servings.

Ingredients