in 12" nonstick skillet, sprayed with cooking spray, over med-high heat and cook chicken, stirring occasionally or until chicken is thoroughly cooked (7 min). remove from pan and set aside.
in same skillet, spray pan again over med-high and cook garlic and peppers stirring occasionally 2min
add chicken broth-ginger. cook, stirring frequently, until sauce is thickened and smooth (2 min)
return chicken to skillet. stir in onions and simmer until heated through (3 min). serve over hot noodles.
| 1 BSCB; cut into 1/2" pieces |
| 2 cloves garlic; finely chopped |
| 1 med red belle; sliced |
| 1 1/2 cups chicken broth |
| 1/3 cup peanut butter |
| 3 tbsp soy sauce |
| 2 tbsp honey |
| 1 tbsp cornstarch |
| 1 tbsp rice wine vinegar |
| 2 tsp fresh ginger; finely chopped |
| 1/2 tsp red pepper flakes |
| 2 green onions; sliced |
| 1/2 lb asian noodles or thin pasta; cooked and drained |