4 med. skinless, boneless chicken breast halves, (1.5 lbs.)
1 sm. kirby cucumber, thinly sliced
1 bag shredded carrots
1 med. red pepper, thinly sliced
for sauce-
1/4 c rice vinegar
1/4 c reduced sodium soy sauce
1/3 c smooth peanut butter
3 Tbs. water
2 tsp. grated peeled fresh ginger
Cilantro sprigs for garnish
Instructions
cook pasta as directed. In covered 12-inch skillet,
heat garlic and 1 inch water to boiling, add
chicken, cover, reduce heat to medium-low and cook
13 to 14 minutes or until chicken is no longer pink
throughout
while pasta and chicken cook, in large bowl, whisk
vinegar, soy sauce, peanut butter, water, and ginger
until smooth
Remove chicken from skillet and place in a large
bowl of ice water, chill 5 minutes. Discard
poaching liquid. Drain chicken and shred with hands
To bowl with peanut sauce, add drained pasta,
shredded chicken, cucumber, carrots, and pepper,
toss to coat. To serve, garnish with cilantro.
Originally Submitted
8/24/2010
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