- 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
- calories 398
- caloriesfromfat 26 %
- fat 11.4 g
- satfat 2.1 g
- monofat 5.2 g
- polyfat 3.6 g
- protein 29.5 g
- carbohydrate 43.4 g
- fiber 4.3 g
- cholesterol 44 mg
- iron 1.9 mg
- sodium 477 mg
- calcium 40 mg
How to Make It
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.
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