Contest-Winning Peanut Chicken Stir-Fry

• 8 ounces uncooked thick rice noodles
• 1/3 cup water
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup peanut butter
• 4-1/2 teaspoons brown sugar
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 2 tablespoons canola oil, divided
• 1 bunch broccoli, cut into florets
• 1/2 cup shredded carrot

1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture.

rice noodles, water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, red pepper, chicken breasts, canola oil, broccoli, shredded carrot

Taken from www.tasteofhome.com/recipes/contest-winning-peanut-chicken-stir-fry/ (may not work)