Peanut Chicken with Bok Choy and Rice Noodles

1/2 a lime juiced
zest of 1 lime
2/3 cup chicken broth
1/4 cup Kraft peanut butter light
1 Tbsp Braggs Liquid Soy Seasoning
1 Tbsp minced ginger root
1 tsp garlic minced
1Tbsp toasted sesame oil
2 tsp canola oil
2 cups carrots thinly slice on the diagonal
3 cups chopped bok choy
12 oz chicken breast cut in bites sized pieces
1/2 cup clintaro finely chopped
1/2 lb or 250 g medium width rice noodles

Blend together the broth, peanut butter, lime zest and juice, Bragg's, ginger ,garlic, and 2 tsp sesame oil until smooth. Set aside.
Heat canola oil in a large, non-stick skillet set over medium-high heat. Add chicken cook for 3 minutes and then add carrots, stir fry 3-4 minutes. Add bok choy and stir fry until vegetables until tender crisp. Stir in the peanut butter mixture and cilantro and heat through.
Meanwhile, cook the rice noodles according to directions; toss with remaining 1 tsp of toasted sesame oil. Serve stir fry over noodles.
serves 4

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FUNKEYMOMMA.