Pang-Pang Chicken

• 2 chicken leg quarters (1-1/2 lb./675 g)
• 3 oz. (85 g) green bean noodles, uncooked
• 1/4 cup Kraft Smooth Peanut Butter
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. sesame seed paste
• 2 Tbsp. cold water
• 2 Tbsp. sugar
• 1 Tbsp. rice vinegar
• 1 Tbsp. sesame oil
• 1 Tbsp. chili oil
• 1 English cucumber, thinly sliced
• 1-1/2 tsp. minced garlic
• 1-1/2 tsp. minced gingerroot

1. Steam chicken in bamboo steamer on high heat for 30 min.
2. Remove from heat; cool.
3. Meanwhile, soak noodles in hot water 15 min.
4. or until soft and transparent.
5. Add to saucepan of boiling water; cook 1 min.
6. or just until tender.
7. Rinse with cold water; drain.
8. Mix all remaining ingredients except cucumbers, garlic and ginger.
9. Remove skin and bones from chicken; shred chicken.
10. Arrange cucumbers on platter; top with noodles, chicken, garlic and ginger.
11. Drizzle with peanut sauce.

chicken, green bean noodles, butter, soy sauce, sesame seed paste, cold water, sugar, rice vinegar, sesame oil, chili oil, cucumber, garlic, gingerroot

Taken from www.kraftrecipes.com/recipes/pang-pang-chicken-132965.aspx (may not work)