Molly Evert, April / May 2009 MMCW
2 lbs. boneless skinless chicken breasts, 2 (14 oz.) cans chicken broth
Cook chicken in chicken broth. Shred meat. Save broth.
Peanut sauce: 2 tbsp. peanut butter, 1 tbsp. rice wine vinegar, 1 tbsp. Soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp minced ginger, 1 tsp minced garlic.
Process sauce ingredients together in a food processor until smooth. Mix with the chicken.
Cool 1 lb. Rice noodles in the leftover broth. Add to vinaigrette.
Vinaigrette: 2 tbsp rice-wine vinegar, 1 tbsp lime juice, 1 tbsp peanut oil, 2 tbsp fresh mint.
Serve rice noodles and chicken with matchstick vegetables: red onion, carrot, cucumber and red pepper.