Chicken over Maifun Noodles & Peanut Sauce

4-6 Boneless Chicken Breasts
1 Pkg. Maifun Noodles (rice noodles 8 oz.)
2 TBS GF Tamari Sauce
2 TBS Oil
1 TBS Brown Sugar
1/2 tsp Salt
1/3 cup Peanuts, chopped

Spicy Relish:
2 Small Cucumbers, or 1 English Cucumber, seeded & diced
4-6 Green Onions, chopped
1/2 Red Bell Pepper, chopped
1 Jalapeno Pepper, finely diced (optional)
3 TBS Seasoned Rice Vinegar
1 TBS Sugar
1 1/2 tsp Salt
1 tsp Crushed Red Pepper, (more or less,according to how hot you want it)

Peanut Sauce:
1/4 cup peanut butter
1/2-3/4 cup Chicken Broth
Juice from 1 lime, about 2 TBS
1 Garlic Clove, minced
1-2 inch piece Fresh Ginger, peeled & grated
1/4 cup Fresh Parsley or Cilantro, chopped
2 TBS Brown Sugar
2 TBS Seasoned Rice Vinegar
1 TBS Chili Garlic Sauce (GF)
1 TBS GF Tamari Sauce

1.  Mix Tamari, brown sugar, salt & oil together and add chicken to marinate.  (Refrigerate if not cooking right away.)

2.  Place Maifun or rice noodles in pan of hot water, for at least 10 minutes until ready to use.  Don't worry if they soak longer.

3. Chop Relish ingredients, and mix in bowl with seasonings.  Refrigerate or set aside until ready to serve.

4. Place Peanut Sauce ingredients, except parsley, into a pot. Heat over medium until all ingredients are blended well.  Simmer for another 1-2 minutes.  (I usually don't heat sauce until after I've cooked the chicken.)

 5.  Grill Chicken over medium high heat 3-4 minutes a side until done.  Let set 5 minutes before slicing.

6.  Drain noodles.  I like to place them on a large cutting board and cut across about every 2 inches so noodles are in manageable pieces.  Mix with peanut sauce and add in parsley/cilantro.

7.  On individual plates, place one thin-sliced breast chicken over noodles.  Top with cucumber relish, garnish with chopped peanuts.