Gingered Chicken with Noodles

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 2 teaspoons dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons minced seeded jalapeño pepper
• 2 garlic cloves, minced
• 2 1/2 cups sugar snap peas, trimmed
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup (2-inch) julienne-cut carrot
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon fat-free, less-sodium chicken broth
• 2 cups hot cooked Chinese-style egg noodles
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped dry-roasted peanuts

Preparation

1. Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeño, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
2. Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.
3. Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts.