For peanut sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better’n peanut butter
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced 

For everything else:

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 8 oz rice noodles
• 3/4 cup green onion, chopped
• 1 1/4 cups julienned carrots
• 1 large julienned zucchini
• 1 julienned red pepper 
• 2 tbsp chopped peanuts 
• 1 lime, sliced

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Season chicken with salt and pepper, lime, garlic, ginger and soy sauce. Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, zucchini, peppers and salt, sauté until tender crisp, about 1-2 minutes.

Combine vegetables, chicken and cooked noodles, top with peanut sauce. Garnish with lime slices.

Seriously heaven.