Spicy Soba Noodles with Chicken in Peanut Sauce

This is a Cooking Light recipe that has been around awhile. It's easy and very good. To make clean up easier on yourself combine the noodles, chicken and sauce in the same pot you cooked the noodles in. No need to use a separate bowl. Whole wheat spaghetti can take the place of the soba noodles if that's what you have in your pantry like me!

Ingredients

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup reduced-fat peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 tablespoons honey
1 to 2 teaspoons crushed red pepper
1 garlic clove, minced
1 pound skinless, boneless chicken breast
5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Shave carrot lengthwise into thin strips using a vegetable peeler.

Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.

Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes.

Drain; 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.

Nutritional Information

Calories:398 (26% from fat)
Fat:11.4g (sat 2.1g,mono 5.2g,poly 3.6g)
Protein:29.5g
Carbohydrate:43.4g
Fiber:4.3g
Cholesterol:44mg
Iron:1.9mg
Sodium:477mg
Calcium:40mg

*Cooking Light, JULY 2002"