Name: Spicy Chicken and Sunchoke Stir-Fry
Yield: 6 servings (serving size: 1 cup noodles and 1 1/3 cups stir-fry)
Ingredients: 8 ounces wide rice stick noodles (banh pho); 2 tablespoons vegetable oil; 4 cups vertically sliced onion; 3 garlic cloves, minced; 1 ½ pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups); 1 pound skinless, boneless chicken breasts, cut into 1-inch strips; 3 tablespoons Thai peanut sauce; 2 tablespoons low-sodium soy sauce; 2 tablespoons natural-style peanut butter (such as Smucker's); 6 cups broccoli florets; 2 cups (1/4-inch) red bell pepper strips; 1 cup water; ½ teaspoon crushed red pepper

Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.

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Spicy Chicken and Sunchoke Stir-Fry

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