Gingered Chicken with Noodles

4 skinned, boned chicken breast halves
1/4 tsp. salt
2 tsp. sesame oil
1 tbsp. minced peeled fresh ginger
2 tsp. minced seeded jalapeño pepper
2 garlic cloves, minced
2½ cups sugar snap peas, trimmed
3/4 cup chicken broth
1/2 cup julienne-cut carrot
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. chicken broth
2 cups hot cooked Chinese-style egg noodles
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts

Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high
heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeño,
and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth,
carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer
5 minutes or until chicken is done.

Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and
1 tbsp. broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables,
one breast half, and sauce. Sprinkle with cilantro and peanuts.

4 servings