Easy Thai Chicken Stir-Fry With Peanut Sauce

• 2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1/4 cup creamy peanut butter
• 1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon asian chili oil
• 1 tablespoon rice vinegar
• 3 tablespoons chicken broth
• 1 (6 3/4 ounce) package thin rice noodles
• 8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
• 3 medium carrots, peeled and sliced on the diagonal
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• coarse-ground garlic salt
• 1 cup sliced mushrooms
• green onion, thinly sliced
• unsalted dry roasted peanuts, coarsely chopped

1. In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
2. FYI: At this point the thick peanut sauce makes a great dipping sauce!
3. Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
4. Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al dente firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
5. Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
6. Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and saute 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; saute another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
7. Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

soy sauce, brown sugar, peanut butter, ground ginger, sesame oil, asian chili oil, rice vinegar, chicken broth, thin rice noodles, broccoli cuts, carrots, peanut oil, sesame oil, chicken breast, coarseground garlic salt, mushrooms, green onion, peanuts

Taken from www.food.com/recipe/easy-thai-chicken-stir-fry-with-peanut-sauce-330092 (may not work)