Chicken with Soba Noodles and Peanut Sauce

Here is a great recipe for when you are craving Asian take-out. It is adapted from Cooking Light Magazine and the peanut sauce can be used for a variety of purposes such as a satay dipping sauce.

For those wanting a non-chicken option (and we don't blame you!) substitute shrimp or tofu. If you are using chicken, be sure to know where it is sourced and how it was raised.

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup peanut butter (organic such as Santa Cruz)
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 (or 2 cups of chopped roasted chicken)
5 cups cooked udon or soba noodles (about 10 ounces uncooked noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts
Optional Beans Sprouts and Cilantro for garnish

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, peanuts, bean sprouts and cilantro.