1 carrot, peeled
2 cups, chicken broth
1/3 cup peanut butter
1 tbsp. chopped fresh ginger
1 tbsp. soy sauce
2 tbsp. honey
1 to 2 tsp. crushed red pepper flakes (this is where you’ll probably want to start at maybe just a 1/2 teaspoon to see how your children like it, and you can always as more as needed, or just leave it out!)
- Shave carrot lengthwise into thin strips using a vegetable peeler.
- Combine 1/3 cup of the broth, peanut butter, ginger, soy sauce, honey, pepper flakes, and garlic; stir with a whisk until smooth.
- Place chicken in a large saucepan, and remaining chicken broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with cilantro and garnish with peanuts. Yield: 6 (1 cup) servings.