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Peanut Butter Chicken Stir Fry

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
  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.