SPICY CHICKEN & SOBA NOODLES IN PEANUT SAUCE

IF YOU LOVE SPICY FOOD AND PEANUT SAUCE YOU MUST TRY THIS ONE.  GREAT WITH EGG ROLLS ON THE SIDE.

1 CARROT, GRATED
2 CUPS LOW-SODIUM CHICKEN BROTH
1/3 CUP PEANUT BUTTER
1 TABLESPOON FRESH GINGER, PEELED AND CHOPPED
1 TABLESPOON LOW-SODIUM SOY SAUCE
2 TABLESPOONS HONEY
1 OR 2 TEASPOONS CRUSHED RED PEPPER (HEAT CHOICE)
1 GARLIC CLOVE, MINCED
1 POUND BONELESS CHICKEN BREAST
10 OZ SOBA NOODLES (BUCKWHEAT NOODLES)
6 TABLESPOONS SLICED GREEN ONIONS
6 TABLESPOONS UNSALTED DRY-ROASTED PEANUTS, CHOPPED


COMBINE 1/3 CUP BROTH, PEANUT BUTTER, GINGER, SOY SAUCE, HONEY, CRUSHED PEPPER, AND GARLIC; STIR WITH A WHISK UNTIL SMOOTH.

PLACE CHICKEN AND 1 2/3 CUP BROTH IN A LARGE SAUCEPAN.  BRING TO A BOIL.  

REDUCE HEAT, AND SIMMER 4 MINUTES OR UNTIL CHICKEN IS DONE.  


REMOVE FROM HEAT; LET STAND 20 MINUTES.  

DRAIN AND CUT CHICKEN INTO 2-INCH PIECES.  


COMBINE CARROT, PEANUT SAUCE, CHICKEN, AND NOODLES IN A LARGE BOWL; TOSS TO COAT.  

SPRINKLE WITH ONIONS AND PEANUTS.

MAKES 6 SERVINGS