Thai Peanut Chicken Pasta
This has so much flavor - try rice noodles, for a fun twist.
Dovetailing tip: Pull out the chopped chicken you readied during Meal 1 to use in this recipe.
|1 pound||thin spaghetti|
|4 tablespoons||oriental sesame oils, divided use|
|1 cup||julienned carrot|
|2 cups||napa cabbage, sliced|
|2 cups||chopped, cooked chicken breasts meat|
|8||green onions, chopped|
|5||garlic cloves, minced|
|1 tablespoon||minced peeled fresh ginger|
|1/4 cup||creamy peanut butter|
|1/4 cup||soy sauce|
|3 tablespoons||unseasoned rice vinegar|
|1 1/2 tablespoons||chili-garlic sauces|
Bring a pot of water to boil.
Add 1-2 tbsp of salt to season the water.
Cook pasta, al dente (I shoot for a minute shy of what the box says)
Drain pasta and toss with 2 tbsp sesame oil.
Pat dry the inside of the pot and add 1 tbsp of sesame oil.
If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
Saute for a minute or two until they have softened and barely start to turn color.
Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
Stir all the ingredients together and add the pasta back into the pot.
Toss the pasta with the rest of the ingredients and serve!
Garnish with remaining green onions if you chose to reserve some