Chicken and Rice Noodles with Spicy Peanut Sauce

I am a Thai food fanatic. Since I’ve been working on becoming a bit more calorie-conscious, I was thrilled to find the inspiration for a lighter version of my favorite peanut sauce.  This dish was bursting with spicy flavor – I didn’t even miss the extra calories!

Sauce: 

1 can (14-oz) far free chicken broth

5 T peanut butter

1 T Sriracha chili sauce

2 T honey

2 T soy sauce

1 inch fresh ginger, finely minced

2 cloves garlic, finely minced

Chicken:

1-2 boneless, skinless chicken breasts, cut into bite-sized chunks

Salt and pepper

1 T Sriracha chili sauce

Juice of ½ lime

5 cloves garlic, finely minced

1 inch fresh ginger, finely minced

1 T soy sauce

½ T sesame oil

1 pkg rice noodles

¼ cup shredded carrots

Juice of ½ lime

2 T cilantro

Whisk together sauce ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sauce is well blended and smooth, about 5-10 minutes.

In a large colander, rinse rice noodles with cold water. Set aside and let soften at least 5 minutes.

Meanwhile, toss chicken with salt and pepper, Sriracha, lime juice, garlic, ginger, and soy sauce. Heat sesame oil over high heat in a wok or large skillet. Add chicken and sauté until chicken is browned and cooked through, about 3 minutes. Remove chicken from pan and set aside.

Add noodles to pan and toss with peanut sauce. Add carrots and chicken and toss to combine. Remove from heat and sprinkle with lime juice and cilantro.

*Recipe modified from Skinnytaste