Sesame Noodles With Shredded Chicken

Ingredients

• 1/4 cup sesame seed, toasted
• 1/4 cup chunky peanut butter
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Tabasco sauce
• 2 tablespoons brown sugar, packed
• 5 tablespoons hot water
• 1 1/2 lbs chicken breast fillets
• 1 tablespoon salt
• 1 lb dried Asian noodles
• 2 tablespoons sesame oil
• 4 green onions, sliced thin on diagonal
• 1 carrot, grated

Directions

1. 1

   In blender or food processor, puree 3 tablespoons of the sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.

2. 2

   With machine running, add hot water, 1 tablespoon at time, until sauce has consistency of heavy cream; set aside.

3. 3

   Bring 6 quarts water to boil in stockpot over high heat.

4. 4

   Preheat oven broiler. Spray broiler pan top with cooking spray.

5. 5

   Place chicken breasts on broiler pan and broil 4 to 8 minutes, or until lightly browned.

6. 6

   Using tongs, flip chicken over and continue to broil for an additional 6 to 8 minutes.

7. 7

   Transfer chicken to cutting board and let rest 5 minutes.

8. 8

   Using 2 forks, shred chicken into bite-size pieces and set aside.

9. 9

   Add salt and noodles to boiling water; boil noodles until tender.

10. 10

    Drain, then rinse with cold running tap water until cool to touch; drain again.

11. 11

    In a large bowl, toss noodles with sesame oil until evenly coated.

12. 12

    Add shredded chicken, scallions, carrot, and sauce; toss to combine.

13. 13

    Divide among individual bowls, sprinkle each bowl with portion of remaining 1 tablespoon of sesame seeds, and serve.