Preheat large skillet on medium to high heat.
1 1/4 cup chicken broth
2.5 Tbsp peanut butter
1 Tbsp Sriracha chili sauce
1 Tbsp honey
2 Tbsp soy sauce
2 Tbsp freshly grated ginger
2-3 cloves garlic
2 chicken breasts
juice of 1/2 lime and zest
1 cup rice noodles
1 small bag broccoli slaw
salt to tast
For the peanut sauce:
Combine 1 cup chicken broth, peanut butter, sriracha, honey, 1 Tbsp soy sauce, half the ginger, and 3 cloves crushed garlic in a pot. Bring to boil stirring occasionally until slightly thickened.
Chicken and Broccoli:
Chop chicken into small pieces. Add lime juice, zest and the other half of the ginger and mix to combine. Add chicken to hot skillet. While cooking, add teaspoon salt and when chicken is mostly cooked add in broccoli slaw. Add rest of soy sauce and chicken broth. Saute veggies with chicken until tender.
For serving, put veggie/chicken mixture on bottom, top with crunchy rice noodles and drizzle with peanut sauce.
1 teaspoon to 1 tablespoon crushed red pepper (depends on personal taste)
salt to taste
1 tablespoon oil (Extra virgin or Smart Balance works just fine)
Put oil in a sauce pan on medium heat. Peel cloves and put in hot oil. Add crushed red pepper to garlic oil and let mix and heat through for 2-3 minutes. After garlic is soft, add can of diced tomatoes. Bring to boil and let reduce for 4-5 minutes. Put whole mixture in blender or use hand blender until preferred consistency- smooth or lumpy tomatoes. Taste and salt to personal preference.
Great for my Parmesan portabella mushrooms, pizza or just plain old spaghetti!