Peanut Butter Noodles

This is the lunch food that makes everyone happy lately around these parts.   It’s easy to whip up, super quick.  It’s easy to make a bit in the gluten free version and the rest regular.  It’s easy to use whatever vegetables you have in your fridge.   Today we made it it with only carrots and peanuts . . . Pretty flexible.

INGREDIENTS:

• 1 box spaghetti noodles/fettuccini noodles
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 cups shredded cabbage
• 2 carrots, peeled and shredded
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons chopped peanuts

FOR THE SAUCE

• 1/4 cup peanut butter
• 1/4 cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 2 tablespoon honey
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional
• 1 1/2  - 2 cups chicken broth

DIRECTIONS:

1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
2. In a large pot of boiling water, cook Noodles; drain well.
3. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
4. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
5. Stir in Noodles and peanut butter mixture until well combined, about 2 minutes.
6. Serve immediately, garnished with cilantro and peanuts, if desired.