Chicken And Broccoli Peanut Noodles With Cucumber Carrot Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1 pound bucatini pasta

5 tablespoons vegetable oil, divided

1 1/2 pounds thin-cut chicken cutlets, sliced into thin strips

3 large cloves garlic, chopped or finely grated

1 3-inch piece of ginger, peeled and grated

2 red bell peppers, cut into thin strips

1 small head of broccoli, cut into small florets

1 teaspoon crushed red pepper flakes


1 cup chicken stock

2 English (seedless) cucumbers

2 medium size carrots

2 tablespoons honey (eyeball it)

2 tablespoons white wine vinegar (eyeball it)

3/4 cup creamy peanut butter (eyeball it)

1/4 cup Tamari (dark soy sauce)

Zest and juice of 2 limes

6 scallions, white and green parts cut into 2-inch pieces

1 handful of cilantro leaves, roughly chopped

20 leaves basil, roughly chopped

1/2 cup roasted unsalted peanuts, roughly chopped

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