Ginger Chicken with Rice Noodles

This was good, but I don't think I bought the correct rice noodles. I'll have to try again sometime.

Speaking of Women's Health

Total Time: 27 mins.
4 Servings

2 limes
4 tbsp very finely chopped green onion
3 tsp grated fresh ginger
8 cloves garlic, minced
2 tsp olive oil
1/4 tsp salt
4 4-oz. skinless, boneless chicken breast halves
4 oz. dried rice noodles
2 tsp packed brown sugar
1 c. shredded carrots
4 tbsp snipped fresh cilantro
4 tbsp coarsely chopped peanuts

In a small bowl combine green onion, ginger, 7 cloves of garlic, olive oil and salt. Rub ginger mixture evenly onto both sides of chicken. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 mins. turning once. Thinly slice chicken diagonally; keep warm. Meanwhile, cook noodles in a large saucepan in boiling water for 3 to 4 mins or just until tender, drain. Finely shred two tsp lime peel. Squeeze 2 tbsp juice from lime; set peel and juice aside. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved. Add hot cooked noodles, carrot, cilantro and peanuts; toss gently to coat. Spoon hot noodle mixture onto plates; arrange chicken slices on top. Serve immediately.