Apr 5, 2011

Asian Peanut Noodles with Chicken – Lightened Up



Peanut noodles just got a make over! Stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce. A winning combination of spicy, crunchy, sweet and salty will tantalize your taste buds and making this yourself will be easy on your wallet and waistline.

Let's face it, peanut noodles are not light. Peanuts are high in fat, combined with noodles which are high in carbs and you have yourself a heavy dish. So I had to make some major adjustments to make this dish skinny. Increasing the vegetables was a must, so I loaded this with plenty of noodle sized vegetables to really blend well with the noodles and increas the fiber.


Have you tried Better'n Peanut Butter? I'm a huge fan, it's low fat and tastes really good, sold at Trader Joe's and healthy food stores, here's the link to find the nearest store near you. If you've tried it let me know what you think. If you can't find it, I suggest using light peanut butter instead but the points will change slightly.

Rice sticks or rice noodles can be found in the Asian section of your supermarket and make this a gluten free dish. If you can't find rice noodles, udon noodles or even linguini would work. I know some of you like those Japanese shirataki noodles, I confess I've yet to try them, but I did the calculations, 5 points plus per serving if you use them instead.

Although there seems to be a long list of ingredients here, it really comes together quite quickly. I bought pre-shredded carrots and broccoli slaw to help speed things up.

Try this with shrimp or tofu for vegetarians!

Asian Peanut Noodles with Chicken
Gina's Weight Watcher Recipes
Servings: 6 Serving Size: 1/6th of recipe • Old Points: 6 pts Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Ingredients:

For the Peanut Sauce:
  • 14.5 oz fat free chicken broth
  • 5 tbsp better'n peanut butter
  • 1 tbsp Sriracha chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce (use Tamari for gluten free)
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
 For the chicken:
  • 16 oz chicken breast, cut into thin strips
  • salt and pepper (to taste)
  • 1 tbsp Sriracha chili sauce (more or less to taste)
  • juice of 1/2 lime
  • 5 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp sesame oil
  • 8 oz rice noodles

  • 3/4 cup green onion, chopped
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups cup shredded broccoli slaw 
  • 1 cup bean bean sprouts
  • 2 tbsp chopped peanuts 
  • 1 lime, sliced
  • cilantro for garnish (optional)

Directions:

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.


Boil water for the noodles cook pasta according to package instructions.


Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.


Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.


Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.


Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

157 comments :

  1. GINA! Are you reading my mind?! I just tweeted you about more stir fry recipes! Love this. I'll have to make it with shrimp since i'm allergic to chicken.

    Made your thai coconut curry shrimp last week. DELICIOUS!

    xo

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  2. I miss peanut butter. I miss Pad Thai. I love Gina!!!!!! Thank you thank you thank you.

    Any idea about what size 1/6 would be?

    Thank you again for everything you do, I'd be lost without your food.

    Shannon
    NYC.

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  3. I could use some more skinny inspiration around my house. I should really swing by more often.

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  4. This has been on my to do list for quite some time! Serving size is a little over a cup, maybe 1 1/4 cups? Sorry, some recipes are hard to measure in cups so I divide them instead. Great tip on dividing is weigh the whole recipe, then divide it so you know exactly what your serving size should be. You all do have a food scale, right?!

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  5. Lots of ingredients, but they all add good flavor. Especially the sriracha. That stuff is good with almost anything that needs nice spice.

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  6. Gina,

    Have you heard about this:

    http://www.bellplantation.com/

    I've been dying to try it and this might be the perfect recipe to do it with!

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  7. Oh I absolutely LOVE LOVE LOVE Better 'n Peanut Butter. I am totally addicted to it! I have it almost every morning on a Western Alternative Wheat English Muffin. Which are the best! Only 2 points+ for the english muffin too! :) If you haven't tried them you gotta!

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  8. Wow. This sounds and looks amazing! I must make this soon!

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  9. This sounds yummy! I've been using a lot of rice noodles lately. I will be making this tomorrow!

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  10. Looks delicious.
    I am so glad that you have continued the old plan points on your recipes. I tried the new program for 3 months and I failed. I am a lifetime member under goal, but was gaining weight on the new program. I went back on the old program, and in a week I was down -2.2 :)

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  11. I really like Better'n Peanut Butter. I found it at my local Target.

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  12. Wow, I was JUST thinking about finding a good peanut noodle recipe! This sounds fantastic... A must try!

    LOVE this site! Thanks and keep up the great work!

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  13. I'm going to try this. I'm glad to learn of the suggestion of Better'n Peanut Butter and that one of your commenters found it at Target. I'm going to look there this week. I'm into week 4 of Points Plus. It's slow going but I love that I can have a fruit and not count it. I always avoided fruit thinking, I could spend the points in better ways. Thanks for posting this recipe.... it sounds yummy. Gail M.

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  14. Weird! I just made an extremely similar dish last night for the first time and posted about it on my blog this morning. It is basically the same exact meal, but a lot of our ingredients are different. Yours looks super yummy (and you have waaaay better pictures! haha) so I'm going to have to compare more closely and see how I can incorporate the two together!

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  15. HUGE fan of Better N Peanut Butter. Anon reader: I've only found it at SuperTarget, or the larger Targets with the larger-sized grocery section. Top shelf. It's amazing stuff. A little on the sweet side, so I think it's best used for dishes that normally call for added sugar. Expensive, but worth it if you're an addict, like me :)

    This looks amazing. I'm South Beach-ing at the moment, and I think I may make this tonight sans the noodles, with some bean sprouts and carrot-less broccoli slaw (yes, I picked all the carrots out of my slaw, surprisingly easy given the color difference), and natural PB. Yum! And thanks!!!

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  16. Hi Gina - I love your recipes! This new one sounds excellent! Can't wait to try it. What site or how do you calculate the nutritional info on each recipe? I have a few dishes I'd like to calculate. Thanks for bringing us such wonderful food!

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  17. Girl, that looks WONDERFUL!!!
    Tammy

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  18. MMM PB and Sriracha - great combo! Looks great Gina!

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  19. Gay Connley4/5/11, 8:23 PM

    Gina,
    Just finished making this delicious dish! I used Trader Joe's green tea pasta that I had on hand. My only question is should I have reduced the sauce by cooking it longer? I seemed to have plenty of it! Thanks for the tip about Better'n Peanut Butter! Love your site!!!!

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  20. Looks sooo good definitely making this after my cleanse!

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  21. Marie, I bet would be great with spaghetti squash for a south beach version!

    Laura, I have software, but there are plenty of free online sources like Sparks.

    Gay, yes, I let it reduce a bit, I simmered for about 10 minutes. But too much sauce is not a bad thing!

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  22. I have been waiting for this! Thanks Gina!!

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  23. The list of ingredients are great but I'm not a fan of peanut butter. Is there a suggestion for another type of sauce I can use?

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  24. I really cannot wait to cook this. Thanks for the recipe.

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  25. Oh this sounds wonderful.. I love Pad Thai and this will satisfy I'm sure. I've tried the Shirataki noodles. and well..they have to be rinsed and rinsed to get out the fishy smell from them. I was not won over. Maybe they would be good with this sauce on them. Thanks, Gina!!!

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    Replies
    1. Shirataki noodles are great if you prep them right! Boil for 3-5 minutes, then toss them around in a hot saute pan (don't add anything, they won't stick), til most of the moisture is gone. Fishy smell/taste is totally gone after that!

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  26. YUM! Is all I have to say! I can't wait to try this recipe!

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  27. Can you just use natural peanut butter instead because the other stuff in your recipe is expensive to buy.

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  28. Hi Gina,

    Just wanted to thank you for continuing to include the old WW points. I've recently gone back to the old way of counting and I love being able to stop in here and instantly see the point values.

    This dish looks awesome, by the way! It is officially on my menu for next week!

    Thanks, again!!

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  29. You're cooking always makes my mouth water. You're the BEST!

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  30. Totally on my To-Do list for next week!

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  31. It looks really tasty. I love it. I cook something similar. Instead of noodles I cook rice. I`ll definitely try your recipe.

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  32. nice! I usually use a recipe from Martha Stewart but this one is much healthier! I will definitely give it a go!

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  33. I have been lurking on your blog for a while now but not sure if I have ever commented before... but your site is awesome!!!

    I just wanted to let everyone know just in case they can't find or dont' like the bettern' peanut butter.

    There are peanut butter powders out there and here are the two most popular:

    PB2
    http://www.amazon.com/PB2-Powdered-Peanut-Butter-Calories/dp/B002GJ9JWS/ref=sr_1_1?ie=UTF8&qid=1302129518&sr=8-1

    and one from Trader Joe's-though its being or has been discontinued so you would have to see if they have any left in their stores (I am overseas so do not know)
    but here is some info about it:

    http://www.dailygarnish.com/2010/09/powdered-peanut-butter-a-review-taste-test.html

    they are lower in fat and lower in calories than regular peanut butter and you just mix with water to the consistency you like.


    I don't know how the points would work out though.

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  34. LOVE Better n Peanutbutter! I live in Grapevine TX and unfortunate my Target has been out of it for well over 1 month. I bought Walden Farms "peanut butter" but haven't tried it yet.
    Recipe looks yummy.

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  35. I made this last night! It was delicious and I've got leftovers today for lunch! Using a light evaporated milk & reducing the sauce by a lot may turn it into a delicious chicken satay too. Though I'm not sure how *light* that would be!

    Liv

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  36. I really want to try this, but I'm not sure if I'll be able to find pre-shredded broccoli slaw...how do you think it'd turn out using napa cabbage instead?

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  37. Broccoli slaw is sold in the bagged salad aisle in Pathmark, Foodtown supermarkets in NYC. I'm sure other markets have it as well. It's generally near the bags of shredded red cabbage, carrots, and coleslaw (white cabbage). It's very tasty and healthy. Even have my husband eating it in his salad.

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  38. this sounds wonderful. thanks so much

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  39. Twizzle, thanks for the info on PB2

    Liv I'm glad you like dit!

    Amanda it's in the salad section, but if you can't find it you can use broccoli or shredded cabbage I'm sure would be good.

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  40. OMG! Drooooool! That peanut sauce- can't wait to try it out myself! :)

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  41. I made this last night and I was soooooooooooo good! I finally found that Sriracha ? chili sauce, I had been looking in the wrong area before, ( hot sauce section ) I'm going to put that s**t on everything it is so goood!
    Thanks Gina - amazing meal!

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  42. Ha Lisa you must make the Asian glazed drumsticks!!! I also Love it on Filipino Adobo Chicken!!

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  43. I heartily third the recommendation for PB2 peanut butter. I tried Better'n Peanut Butter years ago when they still carried it at Trader Joe's and I hated it, so I was leery of the PB2 when I first heard about it. Boy was I wrong! It tastes really good and 2TB is only 1 points plus! I also like that it's all natural and that there are only three ingredients in it.

    I buy it directly from their site...

    http://www.bellplantation.com/

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  44. I did find the broccoli slaw! Made this last night for my college-aged sisters and their friends, and it was a huge hit. I subbed shrimp for the chicken, for lent, and it turned out really well. Can't wait to try it with the chicken...I might make it again next week before the rest of the slaw and bean sprouts go bad.

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  45. Thanks for all your fabulous recipes! I got lucky and found Better 'n Peanut Butter the day after you posted this recipe. It was pure luck as I am currently living in a third world country so finding things low fat, fat free, or "special ingredients" are near impossible! I also had to make my own broccoli slaw so it was a bit more time consuming but worth every minute! It was a fabulous hit and makes a gorgeous presentation! Keep rocking the recipes! You've got some HUGE fans here in the Philippines :)

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  46. Is the 8oz of rice noodles a measurement for cooked or uncooked rice noodles? 8oz of uncooked makes a ton of cooked. Just wanted to be sure! Thanks.

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  47. One of your best recipes yet! And that's saying a lot considering I have made more than 20 of your dishes. LOVE IT!

    Thanks for helping me along my weight loss journey. Down 75 pounds and counting :)

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  48. Thanks for introducing me to the Better 'n Peanut Butter! I messed-up this recipe by adding the 14.5 ounces of stock at the beginning and the sauce was way too watery even after simmering it for a while. I could see how it would be really good! My Trader Joe's was out of rice noodles so I used the whole wheat Spaghetti and it worked nicely.

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  49. I just made this for dinner and it was a huge hit! The kids even loved it (ages 3 and 5). Will make it again!

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  50. This was just fantastic. We all loved it. I have to look for that Better'n Peanut Butter. I just used light PB. Added a bit more slaw and bean sprouts. Thank you for all the great recipes.
    Rhonda

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  51. This was super yummy. I made a few substitutions (Sweet Red chili sauce instead of Sriracha - since my kids can't handle heat, PB2 instead of Better'n Peanut Butter, cole slaw instead of broccoli slaw). Nothing I did changed the points - it was just due to personal taste & easier to find ingredients. This recipe reminded me of Pad Thai Chicken and I loved it! Thank you - this is one of my favorite's from your site!

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  52. This was awesome, very good flavor. Could you tell me what the points would be if I didn't use the noodles? Thank you for such great recipes.

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  53. So glad you all like it!

    Jamelee - uncooked weight for the pasta.

    Good for you Kacie!

    Kirbie family - sorry you messed it up, I hate when I do that!

    I don't have the info without the pasta, I'm guessing it's 3 points less but you may need bigger servings.

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  54. This was AMAZING. Thank you for the recipe!!!

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  55. Made this tonight and it was AWESOME. I eased up a little on the sriracha for the sake of the kids, and they loved it too. I really miss peanut sauce (and peanut butter in general) so this is going into frequent rotation!

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  56. Wow! This is one of my favorite things to get in a restaurant, but it's obviously not good for you under those circumstances. Anyway, thank you so much for reading my mind - this was wonderful. One thing I have to say though is that it was a little too spicy for me (& I live in So Cal too - so I'm not a spice wimp). I think I'll use half of the sriracha next time.

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  57. Hi Gina,

    Just wanted to stop by and let you know that your recipe was an inspiration for another dish I threw together tonight. I cooked a whole pound of Barilla Whole Grain thin spaghetti, with the intention of serving the noodles to the kids with their favorite sauce (TJs Organic Vodka Marinara), but my husband and I didn't feel like the usual.
    I used your recipe for the sauce only (and actually cut it in half for the two of us), and we used it on top of the whole grain spaghetti, and added shredded carrots, lime juice, sesame seeds and some baby spinach. It was amazing!
    I love that your recipes are simple and organized enough that I can just pick and choose parts that I would like to use, if I'm not planning on making the whole recipe.
    40 pounds down, and you are an inspiration!
    Thank you!!!

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  58. Red Head - It's great to re-work recipes, so happy to inspire!

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  59. Gina, I stumbled upon your website early this week while trying to find weight watcher recipes that were even half way appealing...can I just say JACKPOT! I've shared your blog with friends that aren'e even on the plan!!

    This dish was quite possibly the best ever. My husband raved about it and said "this is one of my new favorite dinners" without even being provoked! Awesome, awesome, awesome.

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  60. Thank you! So happy you liked it!

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  61. This was really good! I have been making a Chicken Lo Mein recipe from a WW cookbook and this was similar to it. I liked this better, maybe it was the noodles that did it. First time I have had rice noodles. I have to say a Tblsp of the Sriracha was way too spicy for us. I threw half the sauce out after I made it and made a half batch without the Sriracha. Perfect! Thanks Gina!

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  62. Gina your blog is my favorite blog of all time! I just love it. I have never made one of your recipes that did not turn out delish! I cannot wait to make this one tonight.

    Rebekah @
    www.kidsdoeathealthy.blogspot.com

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  63. I have made tons of your recipes (over and over again) and this is my FAVORITE too!!! OMG!!! So good!!!! Have to buy more Better N Peanut Butter so I can make it again next week! Can't wait!

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  64. This was really good, made it last night. It's even better heated up for left overs for lunch! I used wheat chunk soba noodles, great!

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  65. Making this for dinner tonight---I can't wait to try it!

    I have a serious love affair with peanut butter, and I LOVE Better n' Peanut Butter!! It's a dietary staple at my house LOL! (Pssst---if you live in PA, Giant carries it in their "health food" section.)

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  66. I'm so happy you all liked this! :)
    Heather hope it turned out good, I am in New York so Trader Joe's is my best option.

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  67. Hi Gina,

    Thanks for all you great recipes, eating your renditions I never feel like I am on a diet.
    I did make this last night, I loved the flavor, BUT I did find it hot. So next time I would reduce the chili sauce to 1 T in the peanut sauce.
    Thanks again.

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  68. this recipe is AMAZING, 5 stars. Tastes like high quality restaurant food. fairly simple to make, there are a lot of steps, but they are all easy enough and the outcome was WELL worth it. Definitely one of my new favorites.

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  69. I got some Better'n Peanut Butter on a friend's recommendation, and I'm not a fan at all -- it tastes like plastic to me. I'd been wondering what to do with the jar, and then this recipe popped up!

    I thought this was really tasty, and heads up, it has a bit of a kick! I'm excited to try the leftovers cold... I think it will be delicious.

    However -- The formatting of this post caused me some issues. For example, when 14.5 oz of chicken broth was mentioned, I expected to use the whole thing -- and only saw upon scrolling down that I was only supposed to use a cup. Totally my fault for not reading ahead and just dumping the full amount in a pot, but the photos inside the directions makes this recipe a bit difficult to follow on a computer. Is it possible to perhaps repost the recipe alone at the end after the pictures?

    Thanks for a great recipe! I've loved everything I've made from this site... which has been quite a bit!

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  70. You could print this without the photos which would eliminate the problem, but the reason I kept the whole can in the ingredients is because in the end, I added the rest.

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    Replies
    1. To alleviate the confusion, i would say make the ingredient "14.5 oz chicken broth, divided" then the reader is alerted that they won't use it all at once

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  71. I just made this and it was a TOTAL HIT! I did use natural peanut butter instead of the Better'n, because it was what I had on hand. My grocer didn't have the broccoli slaw, either, so I replaced it with some shredded cabbage and finely sliced red and yellow peppers. It worked out great! Still got the crunch. This recipe is awesome!

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  72. WOW I am eating some of this right now & it is out of this world!!!! AMAZING that diety type food can taste so awesome!

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  73. OMGosh! We tried this recipe for the first time last night after having it printed and on the kitchen counter for a while. It was AMAZING! I kept putting it off because the list of ingredients meant a bit of prep time, but after tasting it, I can tell you that it is well worth the time needed to make it. Perfetion! So low in points, you could have a second serving. I packaged the extra and can't wait to enjoy it for Lunch today. Thank you Gina for making it fun to be on WW and lose weight. Thank you also for liking some spicy stuff. Sriracha forever!!!

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  74. I know what you mean, there are a lot of ingredients but it's so worth it!

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  75. Darlene from Canada6/24/11, 9:19 PM

    A lady from work raved about this recipe and passed it on to me. She has made it multiple times already. I admit I thought it was a lot of ingredients and prep time but it was really delicious. I froze the leftovers in lunch sized containers and it was just as good as fresh made. Wonderful recipe that made you think you were eating out at a high end restaurant. Thank you so much for your wonderful recipes. I'll be trying many more. You are a great inspiration and that's coming from someone who loves to cook and try new recipes.

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  76. I love your website and recipes but sadly this was the only thing i have made so far that i haven't liked. I cant figure out what I did wrong!

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  77. yum! loved this recipe! We used natural peanut butter and 1/2 the Sriracha sauce (my husband added more to his place, though!).

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  78. Hi Gina! I love your website- everything I have made has come out amazing! I don't normally comment but I wanted to know more about the garlic in this recipe. I added 3 cloves into the sauce and then saw I needed to cut up five more. Then it said to add garlic to the chicken and I added all five, but later on it said to add 2 to the veggies. I didn't because I assumed I messed up and added too many to the chicken, but I am wondering if I should have cut up two more? I got overwhelmed with the selection of rice noodles in the store and I think next time I will stick to rice :)

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  79. Just made this with my family and everyone loved it- children included! I am the only one counting points, so I weighed the entire recipe once it was in the serving bowl, divided that by 6 and then weighed 1/6 onto my plate- the serving was sizable and very satisfying!
    Thanks Gina!!

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  80. This was amazing!!! So far one of my favorites out of all of your recipes!!!

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  81. So this is a little spicy for my family the first time i made it will it still turn out the same if I cut the Sriracha sauce?

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  82. If you cut back in the sriracha it won't be as spicy.

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  83. My husband is restricted to 20 grams of fat per day due to pancreatic surgery. It's been an adjustment in our lives, but I've found lots of wonderful, flavorful recipes that not only fit the bill, but are enjoyable for me as well (I'm not going to cook separate meals!) :} In fact, I started a blog (Jack Sprat Could Eat No Fat) as a sort of recipe journal of ultra-low fat recipes I have gathered from various sources. I have found your website to be a great resource for me as I search out recipes that are around 5-7 grams of fat per serving, and I have advised others to check out your site. By the way, I am now a fan of Better'n Peanut Butter from Trader Joe's. On its own, I wasn't too crazy about it. But the sauce made using this product was fantastic! I found myself "testing" it several times as it sat on the stove. Just enough heat for us, too, although I didn't add the second tablespoon of Sriracha called for. I made this with shrimp, and it was wonderful.

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  84. Yes, I agree, I rather cook with it than eat it by the spoonful! I'll check out your blog!

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  85. Thank you so much for this recipe Gina! My husband recently asked me to start making asian food and I was so intimidated I've been putting it off, but knew one of your recipes would be a good start-and of course it was! This was absolutely delicious and made him (and me!) think I can actually cook asian food now! :)
    Although I also had the problem of other posters that I used the whole 14.5oz of stock at the beginning (oops) it still turned out wonderful! This is definitely one of the recipes that will be going into regular rotation at my house! :)

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  86. Thank you for posting this. I’ve been searching for a low fat peanut chicken recipe for so long and I finally found it. I only have one issue. My husband is deployed, we have 6 kids and I work full time. I cook a ton of meals on the weekend so our weekday dinners are taken care of. Do you think I could put this in a crock pot and it would be okay? I know it wouldn’t be stir fry, but I’m wondering how the peanut sauce and chicken would hold up in the crock pot with maybe some frozen veggies? Or do you think I could nuke the veggies when I got home from work? I know that this isn’t the way the recipe was intended. I just have so much going on and I also have to get my work outs in! Thanks again! I’m making your broccoli cheese and potato soup this weekend to freeze and make sometime next week.

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  87. This is exactly the kind of Pad Thai-like recipe I was looking for. It made plenty of peanut sauce (I used regular peanut butter), and the pre-shredded broccoli slaw saved me tons of time. (My boyfriend's mother was interested in it, so way to go for scoring me some brownie points). It made an absolute mountain of food that I split with my boyfriend and noshed on my portion all week.

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  88. Totally yummy! Next time I will add less Sriracha since it was a tad spicy for us. My problem with your recipes, Gina, is that they are so tasty I cannot stop at one portion!

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  89. YUMMY! i just found your website yesterday and i made this for dinner tonight. my husband and i loved it! thank you for the recommendation - Better'n Peanut Butter is AMAZING! this is definitely going into our rotation of easy and filling weeknight dinners. thank you so much for your incredible blog. :)

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  90. I can't find rice noodles but I did find rice sticks that look like noodles but very thin. Would they work?

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  91. This was AH-MAZING…. Seriously… there is nothing I could order at a Chinese/Thai place that I would like more than this dish. My husband put himself into a food coma over this dish :) Thank you so much!

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  92. I can't find bean spouts anywhere! Can I use Alfa spouts?

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  93. Just made this with my husband and it was SO GOOD!
    Thanks for the recipe and for posting the points, very helpful!

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  94. Finally got around to making this tonight - amazing! I have to agree with other posters that the directions are a little confusing. Are we missing some garlic somewhere? There are 3 cloves of garlic in the sauce, and 2 in the chicken - but more in the veggies? We wound up using 8 cloves total.

    Our grocery store didn't have broccoli slaw, so we just sent some broccoli stalks through the Cuisinart shredding blade after we did the carrots. It turned out fine.

    We've been using Mung Bean noodles instead of the rice noodles, so that's what we had on hand; they were great, and a we saved a point or two.

    As far as spiciness: We like some spice, and both thought this was perfect. Just a little heat. Next time I'll let the sauce cook down a bit longer; it was just a little thin, even with only using the one cup of broth.

    Thank you, thank you, thank you!!!

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  95. Tracy: I wouldn't think Alfalfa sprouts would hold up well in the sauce. Instead, I'd sub out some shredded cabbage or snap peas. Snap peas would be fantastic, in fact, as would french cut fresh green beans.

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  96. Just made this and I wanted to thank you for sharing. I didn't have chicken so I scrambled an egg for protein, then mixed it in with the noodles. I did use the broccoli slaw, but next time I'll add green onions to go with scrambled eggs. So many ideas for variations!

    Has anyone tried freezing the peanut sauce?

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  97. Hey guys. I actually found Better n Peanut Butter in the grocery section Target!

    I also thought I'd mention for the vegetarians out there, that I made this dish today substituting chicken with the Quorn Chik'n Tenders (http://www.quorn.us/products/Chik'n_Tenders.aspx). I also subbed Bragg Liquid Aminos for Soy Sauce. Super yummy!

    Really great recipe!

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  98. I made this last night for my husband -it was sooooo good. I will surely be making this again!!!! I did a few modifications and it was still amazing...simply because I had zero interest in going to the store. Since the broccoli slaw usually has carrots in it, I just doubled the slaw and omitted the carrot step all together. I also didn't have peanuts on hand so I added toasted sesame seeds to the top at the end. I also only had regular peanut butter so I used two tbsp's to keep the fat content low. It was still PLENTY peanut buttery (if that's word :)) I also used ground ginger since I didn't have fresh on hand. And LASTLY - I put it on a bed of jasmine rice since I didn't have rice noodles on hand. IT WAS A HIT!!! :) thanks for the keeper !!!

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  99. love your recipe! my local Public's carries Better "n Peanut Butter. I tried it in the past. I did not use it in my recipe. My family absolutely hates it! The product is very grainy, and oily. If you are a true peanut butter lover like we are this product is not for you, better to use real peanut butter just not as much.

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    1. I woudln't eat it alone, but to cook with it's perfectly fine. For sandwiches, I stick with regular pb.

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  100. Another hit!! Thank you!!!!

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  101. This was SOOOOOOOOOOOOOOOO CRAZY GOOD.... OMG.... my husband and I love it even more than the version we get at our local Thai restaurant! We will be putting this in the recipe file for a LONG time... YUMMMMMMMYYYY! Thank you Thank you Thank you!- BTW we used the Tofu Noodles (NO POINTS!) and reduced fat peanut butter. We couldn't find the Better 'n Peanut Butter, but I'll be ordering it on Amazon today! Thank you again!

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  102. Did I do something wrong? I found the sauce to be lacking something...it was kinda bland and didn't have enough peanut flavor. I think next time I will use half low-fat peanut butter and half better'n peanut butter.

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  103. Absolutely amazing!! My husband and I both loved it. This is now on my top 5 recipes from your site. Thank you so much Gina for these fabulous recipes!

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  104. I made this tonight and while I really loved the flavor, it was way too spicy for my kids, and even my husband who likes hot. Next time I will cut down the Sriracha by at LEAST half. I also didn't use the full 8 oz. of rice noodles, maybe about 3/4 of that amount. I had trouble with the website format of the recipe, kept having to scroll down to the directions, back up to the amounts, back down, etc. I was really frustrated, actually, and had to have my husband print it out so I could continue cooking. So - I suggest copying it down or printing it out before you start, or you will want to slam the laptop shut and give up, like I did ;) I used PB2 because it's what I had on hand, and left the peanuts whole. EXCELLENT flavor, I will be making this again, maybe with brown rice.

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  105. Gina,

    This recipe is AWESOME. I've been making a dish from your website for dinner every night this week and they just keep getting better and better. I was able to throw the chicken breast w/ the peanut sauce in the slow cooker on "keep warm" while I was at work all day and came home and shredded the chicken. A good variation! :) Keep up the amazing recipes!

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  106. I used ground chicken for this since it's what I had. I prepared the sauce per the recipe but kept it separate. I then took the sauce and served it over the ground chicken & some brown rice instead of mixing it with noodles. Didn't have any lime, carrots, broccoli either so I just left them out but topped the whole thing with dry roasted unsalted chopped peanuts and sliced green onions. Very tasty! One of my faves! If you do not like Siracha I'm not sure how well this recipe would work for you but we like it hot so it's great!

    Beforehand I cut & pasted the recipe into a WORD document and re-arranged it to serve me better. I'm glad I did. As others have mentioned, it is a rather frustrating format and didn't flow well for me at all.

    Also, after making the no-bake peanut butter truffle recipe for the holidays I had practically a whole jar of that Better N' Peanut Butter, which I am not a fan of the flavor. Fortunately, this recipe uses up a ton of it and improves it ten-fold.

    Loves it!

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  107. This was so good. My husband love loved loved it!

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  108. This comment has been removed by the author.

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  109. Gina, I'd been putting off making this because I couldn't find Better'n Peanut Butter anywhere local. I finally couldn't take it anymore and substituted regular peanut butter (Smart Balance chunky) and took the hit in points! (I skipped the peanut garnish and bean sprouts, plugged it all into the recipe builder, and came up with 11 Points Plus per serving; definitely not an everyday dinner allowance for me, but still not too bad!) Thanks so much for coming up with this recipe - and so many others! I'm down almost 40 pounds since the start of the year and feel fantastic, and your recipes have made all the difference.

    For anyone else who prefers things mild: I left out the Sriracha altogether and it was still amazing!

    Thanks, again, Gina.

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  110. I love this recipe! I used Trader Joes stir fry vegetables and tossed them in a skillet for the veg part. Served edamame on the side. Delish!

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  111. Gina, I am in love with your blog and your recipes.....just went back to WW after being sick for a while and I think your recipes are going to help me stay on track! We tried this today and it was fabulous, left out the bean sprouts and added extra broccoli slaw....I loved everything about it and my son loved it but said it was a bit spicy, so next time we will half the sirachi sauce....

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  112. I made this for dinner tonight. Very tasty and filling. Love your blog ~ you are a godsend for us Weight Watcher folks. Thanks so much.

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  113. I made this tonight! I only used about 1/2 of the peanut sauce and its fantastic! However, I had to add a bit more soy sauce and spice to the peanut sauce because I found it to be a little too sweet. Still amazing! I will definitely make this again. Gina, you have yet to let me down on a recipe. Keep at it girl!

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  114. Hi Gina,

    This looks so good!!! My 9 year-old son wants me to make it for dinner, however he is allergic to peanuts. Do you have any experience with sunflower butter as a substitute? Also, what could I use instead of peanuts to add crunch?

    Thanks,
    Megan

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  115. This was delicious! I just finished eating it and my brother who absolutely hates the idea of diets or healthy eating finished his portion, which was 2 servings since he needs to eat a lot more. My mom licked the plate clean! LOVE LOVE LOVED IT! I have been craving thai food but have always been very apprehensive because its always either high in calories from the coconut milk / peanuts or high in sodium from fish sauce. THANK YOU FOR THIS! I will definitely cook this one again! I also added cut up steak along with chicken since I needed to use that since the expiration date was approaching. But it was just as delicious!!

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  116. JUst made the peanut sauce so I have it ready to go for tomorrow's dinner. AMAZING!!! I used a peri peri hot sauce because I couldn't find the Sriracha sauce at the store here. I've gotta go to a proper asian food shop for that, I think. Can't wait for dinner tomorrow. No more will I buy any peanut sauce!

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  117. Wonderful! I love Sirirachi sauce and the flavor of this was great. And now I've got delicious leftovers for lunch today. Mmmm

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  118. I really don't like the taste of the defatted peanut butter and i bought a whole jar of it a few weeks ago. I tried it in this recipe though and i was happily surprised! It tasted like a traditional peanut sauce! I think this is your most creative recipe yet as far as finding ways to make substitutions, very sneaky but just as, if not more delicious! I can't tell you enough how much i love your recipes. literally everything i have made has turned out perfectly. thank you, gina! :)

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  119. The Better 'n Butter is avaialable at Wegman's! Love it!

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  120. Not sure how it changes the points but we used Sunflower Seed Butter last night in this recipe. My toddler has a NUT ALLERGY but we have been missing our peanut butter based sauces, so we took the plunge with the replacement. I am not a fan of eating the sunflower seed butter on it's own but find cooking with it a fine replacement. Only suggestion is to put the sunflower seed butter in bit by bit I used about 4tbsp instead of 5 so the flavor didn't get overwhelming. It was really good when all was said and done. Now on to explore some of your other peanut based recipes!

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  121. I loved this! Made it the other night and it was a bit of a mess, but definitely worth it! Thanks for the great recipe.

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  122. I can't wait to try this recipe. I have been using the Better n Peanut Butter in my smoothies. So yummy. I love Thai food. I never thought about using my powder as a sub for Peanut Butter. Love your web site. I'm new here. Yeah for Pinterest for finding you.

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  123. We made this tonight because my husband has been craving a peanut/satay sauce...I followed the recipe to the T (except I used regular peanut butter) and it was simply DELISH! My only complaint is that it used 3 pots/pans, chopping board, garlic press, ginger grater, several spoons etc, strainer....but hey?!? Good food isn't always cooked in one pot!

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    1. LMAO.... that was funny

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  124. This was so good. Never would guess it is lightened up. SO FULL of flavors!!! Family really enjoyed.

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  125. Gina, you mention using software to calculate your points. Do you mind sharing which software you use?

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  126. This was amazing - made it tonight and we feel very satisfied!!

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  127. This was amazing! Thank you so much for posting this. We tried it out on our own last night, and definitely both agree that it's now in the top 10 of our favorite weeknight dinners to make. We even had leftovers for 3 days straight!

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  128. I love peanut sauce -- and I especially love that your recipe is 2 PP+ per serving! AMAZING! The chicken and veggies were delicious too, but that sauce on its own is going to be a new staple! Thank you for developing such delectable healthy recipes!

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  129. I made this last night and it was amazing!!!! I added probably about 3-4 tablespoons more of sirachi sauce and garlic. WOW! I love spicy foods. Thank you for sharing this one!

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  130. This is a classic for my partner and I- thanks so much for making a skinny dish with peanut sauce!!

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  131. Even better try this recipe with Miracle Noodles (google it) they are ZERO calories.

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  132. Making the peanut sauce now and have a question. In the peanut sauce recipe directions it says 2 cloves garlic, minced but then in the written instructions it says 3 cloves garlic, crushed....anyone know which it is? And then do you add the 5 cloves of garlic to coat with the stuff for the chicken?

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  133. I made this, used PB2 instead, but it was DELICIOUS! Highly recommended.

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    1. i have a similar recipe, was thinking the tonight i could sub the PB2 for the pb in my recipe...but decided to check skinnytaste. yay found your post. do you remember how much pb2 you used? extra liquids?

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  134. OHMYGOODNESS this is sooo good!! While we were eating I was thinking I couldn't believe *I* made this!!! Thanks for sharing! : )

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  135. I made this a couple of weeks ago... YUM!!!
    Hubby REQUESTED it for supper tonight!
    delicious Valentine's day supper for my sweetie... PRICELESS!

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  136. Once again, a hit with my family. Thank you!

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  137. LOVE this recipe. I can't get enough of it! I've made it, I've recommended it, everyone loves it!

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  138. I have made this twice and both myself and my husband LOVE it! Amazing recipe, Gina! You knocked it out of the park with this one! I like spicy things so I add a little extra Sriracha sauce and I'm a big fan of veggies so I add mushrooms and onions. I don't know if it changes the points but I figure any extra points are related to the extra veggies so it can't be that bad! :)

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  139. Sooooooo good! My husband is always happy when I come to him with a recipe from your blog. He says you've never let us down.

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  140. I am making this tonight, I hope it comes out well. I had to go to 2 stores to find the better-n-peanut butter. Wow, its not cheap either.

    Looking forward to tasting this dish.

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  141. Thanks for all the great recipes Gina. I made this last night, and was confused, like some others about the garlic. I searched through the comments, but never found an answer to my question. Can you clarify how many cloves of garlic are for the sauce, to season the chicken, and to stir fry with the vegetables. I used 8 total and want to make sure that is correct. Thanks!

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  142. This must be the 40th recipe that I have made from this site, and I LOVE every single recipe that I have made. Thank you Gina. My boyfriend raved about this supper from the first bite. It was spicy but that's the way I like it. I used natural peanut butter, and other than that I followed everything exactly. I found that the lime wedges squeezed on top made it much more tasty, so I think that nice pop of fresh flavor at the end is a must. We will be making this again.

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  143. Any idea how the points change if you just use low fat peanut butter? I have the 25% less fat one. We don't have Trader Joes in Canada

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  144. anyone try this recipe with zucchini noodles?

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  145. My husband loves this recipe so much, we make it about once a week now. Thank you! :)

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  146. AMAZING! This is one of the best recipes I have EVER made.

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  147. I made this dish last week and CANNOT wait to make it again this week. It was amazing!!!!!! Even better as left overs. =)

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  148. PB2 from bell plantation is the answer.

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