Thai-Style Chicken and Noodles

• 1/2 cups Chicken Broth
• 1/4 cups Chunky Peanut Butter
• 1/4 cups Low Sodium Soy Sauce
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Rice Wine Vinegar
• 1/2 teaspoons Ginger Powder
• 2 teaspoons Sriracha (more/less For Heat)
• 4 cloves Garlic, Peeled And Minced
• 1/2 boxes (13 1/4 Oz. Size) Whole Wheat Spaghetti
• 1 cup Julienned Sliced Carrots
• 1 cup Zucchini, Sliced Thin In Half-moons
• 1 cup Broccoli Florets
• 8 ounces, weight Boneless Skinless Chicken Breast
• 1 teaspoon Oil
• 2 cups Green Onions, Sliced 2 Inches Long
• Chopped Fresh Cilantro, For Garnish (optional)

1. 1.
2. Combine the chicken broth through garlic in a small saucepan.
3. Cook over medium heat for 5 minutes or until smooth, stirring frequently.
4. Remove from heat.
5. 2.
6. Cook pasta according to package directions.
7. Add carrots into the boiling water with pasta to cook.
8. About 3-4 minutes before pasta is done, add broccoli.
9. About 2 minutes before pasta is done, add zucchini.
10. When its done, drain it in a colander and set aside.
11. 3.
12. Cube chicken.
13. Heat the oil in a saute pan over medium high heat.
14. When oil is hot add chicken and saute in the oil until nicely browned and no longer pink.
15. 4.
16. Place green onions in a large bowl.
17. Add hot pasta, cooked vegetables, chicken, and peanut butter sauce.
18. Toss gently.
19. Garnish with chopped cilantro.

chicken broth, chunky peanut butter, soy sauce, brown sugar, rice, ginger powder, sriracha, garlic, carrots, zucchini, broccoli florets, chicken, oil, green onions, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/thai-style-chicken-and-noodles/ (may not work)