SPICY SOBA NOODLES WITH CHICKEN IN PEANUT SAUCE 1 carrot, peeled 1/3 cup reduced-fat peanut butter 2 tablespoons honey 1 tablespoon chopped peeled fresh ginger 1 tablespoon low-sodium soy sauce 1 to 2 teaspoons, crushed red pepper 1 garlic clove, minced 1 (16-ounce) can fat-free, less-sodium chicken broth, divided 1 pound skinned, boned chicken breasts 5 cups cooked soba (buckwheat noodles) 6 tablespoons sliced green onions 6 tablespoons chopped unsalted, dry-roasted peanuts

Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.

Combine the peanut butter, honey, ginger, soy sauce, pepper, garlic, and 1/3 cup chicken broth in a small bowl; stir with a whisk until smooth.

Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil; reduce heat, and simmer 4 minutes or until done. Remove from heat; let stand 20 minutes. Drain, and cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

Serves 6.

1 Serving - 1 cup: Calories: 398 (Cal. from fat: 26%), Fat: 11.4g (Saturated: 2.1g), Cholesterol: 44mg, Sodium: 477mg, Carbohydrate: 43.4g, Protein: 29.5g.

[Cooking Light, September 2000]