Thai Chicken with Peanut Sauce

I got this recipe years ago from a Cooking Light magazine. I love it! It has a nice peanut buttery taste...mmmm!

Thai Chicken with Peanut Sauce

WARNING: The first time you make this it is a little confusing. Read directions all the way through before beginning. It gets easier each subsequent time. This is one of my favorites!!

5 oz. Japanese curly noodles (You can find these at an Oriental store or section at the grocery store. I use whatever I find that looks like it could be a Japanese noodle.)
2 t. Dark sesame oil, divided
1 pound Chicken breast (about 4)
½ cup Red bell pepper strips
½ cup Chicken broth
1/3 cup Hoisin sauce (Oriental section)
½ cup Creamy peanut butter
2 T. Rice vinegar
2 T. Ketchup
¼ t. Crushed red pepper
1 T. fresh garlic (I often substitute a pinch or two of dried)
1 t. minced garlic (2-3 cloves, crushed)
½ cup green onions, chopped

Cook noodles. In a frying pan over med-high heat, add 1 t. oil. Add chicken and sauté 4 minutes (until cooked). Add bell pepper and cook 3 minutes or until softened. Remove from heat and put mixture with noodles. Combine broth and next five ingredients and stir with a whisk. Heat a pan with 1 t. sesame oil. Add ginger and garlic for 15 seconds. Stir in broth until heated. Add to noodle mixture along with ¼ cup green onions.