- In a bowl, combine all ingredients except for water. With a whisk, stir in water and beat until smooth. Set aside.
- In a large skillet, brown chicken strips in butter. Season with salt and pepper. Add peanut sauce, spinach and carrots and bring to a boil. Continue cooking over medium heat until carrots are tender and sauce has reduced by half.
- Serve with udon or rice noodles. Sprinkle with chopped peanuts.
This recipe was developed in collaboration with Genevieve Everell.