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
1
Cook noodles according to package instructions. Drain and set aside.
2
In a bowl, combine the peanut butter, soy sauce, water, lemon juice, garlic, pepper flakes, and brown sugar.
3
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.
4
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.
5
Sprinkle sesame seeds. Good for 6 servings.
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