Thai Chicken Noodle Salad

• 2 boneless skinless chicken breasts
• 2 tablespoons cornstarch
• 2 teaspoons oil
• 8 ounces rice sticks (1/4 inch noodles )
• 1 red bell pepper, thinly sliced
• 12 cup carrot, grated
• 13 cup green onion, chopped
• 13 cup fresh cilantro, chopped
• 3 tablespoons peanut butter
• 1 12 tablespoons hoisin sauce (optional)
• 1 12 tablespoons lime juice
• 3 tablespoons reduced sodium soy sauce
• 2 small garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons honey
• 34 teaspoon sriracha sauce
• 14 cup roasted peanuts

1. Dice chicken and dust with cornstarch and salt to taste.
2. Heat oil in frying pan and cook chicken until cooked through, about 5 minutes.
3. Meanwhile, cook rice noodles in boiling water until tender, about 5 minutes.
4. Rinse under cold water and drain.
5. Combine chicken, noodles and vegetables in a large bowl.
6. In a small bowl, mix peanut butter, hoisin sauce, lime juice, soy sauce, garlic, ginger, honey and sriracha; pour over salad and toss to coat.
7. Sprinkle with peanuts.

chicken breasts, cornstarch, oil, rice, red bell pepper, carrot, green onion, fresh cilantro, peanut butter, hoisin sauce, lime juice, soy sauce, garlic, fresh ginger, honey, sriracha sauce, peanuts

Taken from www.food.com/recipe/thai-chicken-noodle-salad-516006 (may not work)