Martha Stewart Living
Makes 6 servings
2 tablespoons creamy peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons fresh chop mint leaves +M4 garnish
29 ounces chicken broth
1 1/2 pounds skinless chicken breasts
1 pound rice vermicelli
1 cucumber seed, cut 3-in matchsticks
1 red bell pepper cut 3-in matchsticks
2 carrots peel, cut 3-in matchsticks
1/2 sm. red onion cut thin
Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 11 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanul sauce.
Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lirne wedges. Serve.
PER SERVING; 539 CALORIES. 9 G FAT. 88 MG CHOLESTEROL. 73 G CARBOHYDRATE. 483 MG SODIUM. 39 G PROTEIN. 2 G FIBER
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