Asian Peanut Noodles With Chick'n Recipe

INGREDIENTS:

Peanut Sauce:

• 14 ounces No Chicken - Chicken Broth
• 1/3 cup fresh peanut butter
• 1 tablespoon Sriracha chili sauce
• 2 tablespoons honey
• 2 tablespoons Bragg's Liquid Amino Acids
• 1 tablespoon fresh ginger, grated 
• 3 cloves garlic, minced

Chick'n Mixture:

• 1 package Gardein Teriyaki Chick'n Strips (save sauce for something else)
• salt and pepper to taste
• 1 tablespoon Sriracha chili sauce
• juice of 1/2 lime
• 6 cloves garlic, crushed
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Bragg's Liquid Amino Acids
• 1/1 tablespoon sesame oil
• 8 ounces rice noodles
• 3/4 cup green onions, chopped
• 1 1/4 cup carrots, shredded
• 1 1/4 cups broccoli slaw
• 1 cup mung bean sprouts
• 1 lime, sliced
• cilantro for garnish
• Start to boil water for noodles.

INSTRUCTIONS:

1. Peanut Sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tablespoons Bragg's, ginger and garlic in a small saucepan. Simmer over low heat, stirring occasionally until sauce is smooth and well blended, about 5-10 minutes. Set aside.
2. Cook noodles according to package directions. Drain and set aside.
3. Season chick'n with salt, pepper, sriracha, lime, 3 cloves garlic, ginger and Bragg's. Set aside.
4. Heat a large skillet or wok until hot. Add oil and saute chick'n on high until lightly brown. Remove chick'n and set aside.
5. To same pan add 3 cloves crushed garlic, scallions, carrots, broccoli slaw and bean sprouts if using. Add a little salt and saute until tender crisp. About 1-2 minutes. Add chick'n to veggies. Toss well.
6. Toss noodles with peanut sauce.
7. To serve: Plate noodles and add chick'n/veggies over top. Garnish with cilantro and lime wedges.

Source: Glo's Kitchen

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