Thai Chicken Noodle Salad

Delicious!

• Ready In: 20 mins
• Serves: 2
• Yields: 4 cups

Ingredients

• 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
• 1⁄2 cup carrot, grated
• 1⁄3 cup green onion, chopped
• 1⁄3 cup fresh cilantro, chopped
• 3  tablespoons peanut butter
• 1 1⁄2 tablespoons hoisin sauce (optional)
• 1 1⁄2 tablespoons lime juice
• 3  tablespoons reduced sodium soy sauce
• 2  small garlic cloves, minced
• 1  tablespoon fresh ginger, grated
• 2  tablespoons honey
• 3⁄4 teaspoon sriracha sauce
• 1⁄4 cup roasted peanuts

Directions

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. Rinse under cold water and drain.
4. Combine chicken, noodles and vegetables in a large bowl.
5. 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.
6. Sprinkle with peanuts.