Chicken and Sesame Noodles

Ingredients
¼ cup sesame seeds
¼ cup crunchy peanut butter
2 medium cloves, minced
1 Tbsp. ginger, minced
4 tbsp. lite (low-sodium) soy sauce
2 tbsp. rice vinegar
1 tsp. Tabasco or other hot pepper sauce
2 Tbsp. light brown sugar
hot water 1½ lb. chicken breast, skinned
10 ounces dry Asian noodles or thin spaghetti
1 Tbsp. sesame oil
4 green onions, sliced thin
3/4 cup grated carrots

Directions:
Toast sesame seeds over medium heat until golden, about 10 minutes Keep out about 1 Tbsp. of sesame seeds to sprinkle on noodles later. In a food processor, blend the remaining 3 Tbsp. of sesame seeds along with peanut butter, garlic, ginger, soy sauce, vinegar and sugar until smooth. While processor is running, add 1 tbsp. hot water at a time to smooth out sauce. Add about 5 tbsp. of  hot water until sauce looks like heavy cream.

Boil water for noodles in large pot. Adjust oven rack to about 6 inches from oven broiler and heat broiler. Spray broiler pan with non-stick spray and place chicken breasts to broil, about 4-8 minutes. Turn chicken breasts and broil until chicken has an internal temperature 160 degrees or is no longer pink inside. Place cooked chicken on cutting board and let rest for a few minutes. Boil noodles until done (do not overcook). While noodles cook, take two forks and shred the cooked chicken. Drain noodles well and place in a large mixing bowl. Add sesame oil to noodles and toss to combine. Add chicken, green onions, carrot, and sesame mixture and toss to combine. Top with the reserved 1 tbsp. of sesame seeds.

Nutrition Information