Skinny Taste Asian Peanut Noodles with Chicken

I decided to try a new and different recipe from Skinny Taste.

Here is the entire recipe, Asian Peanut Noodles with Chicken 

Here is the ingredients:

For the Peanut Sauce:
14.5 oz fat free chicken broth
5 tbsp better'n peanut butter
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic, minced
For the chicken:
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp sesame oil
8 oz rice noodles

3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tbsp chopped peanuts
1 lime, sliced
cilantro for garnish (optional)

Sometimes when I try a new recipe I don't know what an item is so here is a picture of the ingredients used to make the peanut sauce.

The recipe calls for better n peanut butter but I don't use that so I used my PB2 and it tasted great still.

Also in the recipe it calls for "crushed garlic" which before I googled this a whole back I had NO idea what that meant. Basically it means you literally crush the garlic. Here is a picture tutorial:

Cut off one end of the garlic 

Cut off the other end, then peel the skin off 

Lay knife down on it's side and press down using your hand 

Final Product 

For the peanut sauce mix all ingredients above in a saucepan and simmer on medium/low.

As the sauce was simmering, I went to cook the noodles, which are rice noodles. I picked these up at Giant in their Japanese/chinese food item section, here is a picture:

What I didn't know was you are supposed to soak the noodles for 30 minutes before boiling, crap! So I decided to stick them in the water as I prepped and began cooking the chicken which was only about 15 minutes .

As the noodles soaked, I filled up a pot and turned it on so I could add the noodles to the boiling water.

Now it's time for the chicken, I trimmed off all fat, and cut it up into bite sized pieces. Added all ingredients and tossed the chicken in it until all chicken was coated.

In my wok (you can use a normali frying pan) I heated it then added Sesame Oil, which I bought at Shop Rite. Let the oil get hot a little then added the chicken, letting it sautéed.

By this point the water was boiling so I added the noodles and cooked them for 5 minutes.

After the chicken was done, remove it from the pan and our in a dish. In the wok (don't worrying about cleaning it out as it adds flavor to the next step) add the bean sprouts and broccoli slaw. Broccoli slaw is sold everywhere in the bagged salad section and bean sprouts in a can in Japanese/Chinese food section. The recipe called for shredded carrots, My broccoli slaw had some so i don't add more. I allowed that to cook for 2-3 minutes.

Apologize for the picture, had opened it when I realized I didn't take a photo 

Lastly, you must add the peanut sauce to the chicken and noodles. When you are mixing you might need to add a little chicken broth (you should have 6 oz still aside as you only used a cup in the sauce) and mix well! Next this recipe has a 1/6 serving and since the only way I could figure it out was to take out 6 bowls I did. I used two plates for dinner and four Tupperware containers. I separated the chicken, noodle and sauce combo among them. Next, I took the slaw from the wok, placed it on top of the noodles and divided it up among the six bowls/plates. Lastly, I sprinkled about 4/6 peanuts on plate.

That's it. Charlie said it was a little spicy so next time I will use less Sriracha sauce as that adds the heat. But it was delicious and something different!