Spaghetti With Chicken & Thai Peanut Sauce
Print
Spaghetti With Chicken & Thai Peanut Sauce
- Prep Time: 15
- Cook Time: 24
- Total Time: 39
Ingredients
Scale
- 5 chicken breasts cooked and shredded
- Half a box of spaghetti noodles
- 1 cup finely shredded carrot
- 1 Tablespoon minced garlic
- 2 cups of edamame beans
- Half of poblano pepper
- One red bell pepper
- 5 green onions
- 1 ounce of water chestnuts diced
- 1/3 cup smooth peanut butter
- 1/4 cup regular soy sauce
- 2 tablespoon rice vinegar
- 5 tablespoon sesame oil
- 2 tablespoon light brown sugar, packed
- 1 teaspoon fresh grated ginger, don’t use ginger powder
- 1 1/2 tsp Sriracha
- Honey roasted peanuts (Garnish on top for presentation)
- Sesame seeds (Garnish on top for presentation)
- 2 tablespoon cilantro, rough chopped (Garnish on top for presentation)
Instructions
- Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.
Notes
- Taste for hotness and fix to your liking.
Nutrition
- Serving Size: 6
- Calories: 441
- Sugar: 10
- Sodium: 707
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 33
- Cholesterol: 61
I just tried peanut sauce for the first time recently and loved it so I’ve wanted to make new dishes with it and try other things out. It seems like a perfect size to make and keep as leftovers. I am wondering though, why do you say here to use fresh ginger instead of ginger powder?