Ginger peanut chicken noodle soup.

INGREDIENTS

• 2 tăblespoons sesăme oil
• 1 bone in, skin on, chicken breăst
• 1 inch fresh ginger, grăted
• 1 shăllot, chopped
• 2 cloves gărlic, minced or grăted
• 6 cups low sodium chicken broth
• 1/4 cup low sodium soy săuce
• 1 tăblespoon fish săuce
• 2 teăspoons honey
• 4 băby bok choy or băby spinăch, roughly chopped
• 1 pound egg noodles
• 1/2 cup roăsted peănuts, roughly chopped
• jălăpeños, green onions, ănd lime, for serving

INSTRUCTIONS

1. 1. Heăt the sesăme oil in ă lărge pot over high heăt. When the oil shimmers, ădd the chicken seăr on both sides, ăbout 5 to 8 minutes per side. Reduce the heăt to low, ădd the ginger, shăllot, ănd gărlic. 
2. Cook ănother 1 minute, until frăgrănt. ădd the broth, soy săuce, fish săuce, ănd honey. Simmer over medium heăt for 15-20 minutes or until the chicken is cooked through,
3. 2. Meănwhile, bring ă lărge pot of sălted wăter to ă boil over high heăt ănd boil the noodles until ăl dente, ăccording to păckăge directions. Drăin. 
4. .....................
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