Ingredients:
Peanut Sauce
1 cup Swanson 33% less sodium chicken broth
5 tbsp peanut butter
2 tbsp honey
2 tbsp soy sauce
1 tbsp Sriracha sauce
1 tbsp grated fresh ginger
2 garlic cloves, crushed
Chicken and Vegetables
1 lb boneless, skinless chicken breast but into thin strips
Kosher salt
Freshly cracked black pepper
1 tbsp Sriracha sauce (or to taste)
1 tbsp soy sauce
Juice of 1/2 life
4 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 tbsp sesame oil
3/4 cup chopped scallions
1 1/4 cups shredded carrots
1 1/4 cups broccoli slaw
8 oz rice noodles
2 tbsp chopped unsalted roasted peanuts
6 lime wedges
6 sprigs of fresh cilantro, for garnish
Directions:
For the peanut sauce: In a small saucepan, combine the chicken broth, peanut better, honey, soy sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minutes.
For the chicken: Season the chicken strips with 1/8 tsp of the salt and a pinch of black pepper, then transfer it to a large bowl and add the Sriracha, soy sauce, lime juice, and 2 of the garlic cloves, and the ginger.
Heave a large nonstick skillet or wok over hight heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2 to 3 minutes. Transfer to a plate. Add the remaining 2 garlic cloves, the scallions, carrots, and broccoli slaw, and season with a pinch of salt. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Transfer to a plate.
Cook the noodles in a large pot of water according to package instructions. Drain and put them in the hot wok. Add the chicken and peanut sauce and cook, tossing everything together, for 1 minute.
Divide the noodles and chicken evenly among 6 bowls (about 1 cup each). top each with 1/3 cup vegetables and 1 tsp peanuts. Serve wit ha lime wedge and a sprig of cilantro, for garnish.