South Beach Peanut Chicken and Noodles

Like a thai peanut chicken, but with less noodles and added cabbage. I used rice noodles for my friends with wheat allergies, and served it with Archer Farms Hot Chili pineapple grilling sauce (from Target) and pickled ginger on the side. I doubled it and served to friends for lunch. From SB Diet Quick and Easy Meals, Phase 2 recipe

• Ready In: 35 mins
• Serves: 4
• Yields: 4 2 cup servings

Ingredients

• 4  ounces  soba noodles (or rice)
• 1 1⁄2 lbs chicken breasts, boneless, skinless (tenderloins would be easier)
• 3  teaspoons  dark sesame oil, divided
• 1⁄3 cup  natural-style peanut butter
• 2  tablespoons low sodium soy sauce
• 2  tablespoons  rice wine vinegar
• 2  tablespoons water
• 4  cups napa cabbage, shredded (1 head, 3/4 #, I lightly pan seared to wilt)
• 2  scallions, sliced thin
•  salt & fresh ground pepper

• optional

• 1⁄4 cup roasted peanuts, chopped as garnish
• 1  pinch red pepper flakes, to taste, to make it spicy

Directions

1. Cook noodles according to package directions, run under cool water and drain.
2. Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
3. Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.