3 1\/2 T. peanut butter
\n3 T. brewed tea
\n3 T. rice vinegar
\n2 T. soy sauce
\n2 tsp. chili oil
\n1 T. ginger
\n1 tsp. honey
\n1\/2 tsp. sesame oil
\n2 T. sesame seeds – toasted
\n3 T. green onions
\n8 oz. pasta
\n1 lb. chicken breast – cut in 1\/4″ strips
\n4 carrots – shredded
\n1 C. sprouts
\n1\/2 C. cilantro – chopped<\/p>\n
Combine first 8 ingredients in a blender (peanut butter to sesame oil), process until smooth. Set aside. Cook pasta according to directions. In the meantime, season chicken strips with red pepper and salt. Saut\u00e9 in 2 T. olive oil, until done (about 7 minutes). After pasta is done, drain and place back in pot. Add peanut butter sauce, chicken, shredded carrot, sprouts, green onion, cilantro and sesame seeds; toss well and heat through on low. Serve.<\/p>\n
Yield: 8 servings
\nCalories: 235
\nFat: 5.8g
\nFiber: 1.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 1\/2 T. peanut butter 3 T. brewed tea 3 T. rice vinegar 2 T. soy sauce 2 tsp. chili oil 1 T. ginger 1 tsp. honey 1\/2 tsp. sesame oil 2 T. sesame seeds – toasted 3 T. green onions 8 oz. pasta 1 lb. chicken breast – cut in 1\/4″ strips 4 carrots – shredded 1 C. sprouts 1\/2 C. cilantro – chopped Combine first 8 ingredients in a blender (peanut butter to sesame oil), process until smooth….<\/p>\n