Spicy Chicken And Sunchoke Stir-Fry

• 8 ounces wide rice stick noodles (banh pho)
• 2 tablespoons vegetable oil
• 4 cups vertically sliced onion
• 3 garlic cloves, minced
• 1 1/2 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
• 1/2 teaspoon crushed red pepper

1. Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.
2. 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.

noodles, vegetable oil, onion, garlic, artichokes, skinless, peanut sauce, soy sauce, naturalstyle peanut butter, broccoli florets, red bell pepper, water, red pepper

Taken from www.myrecipes.com/recipe/spicy-chicken-sunchoke-stir-fry (may not work)