Adapted from The Sister's Cafe
SO GOOD! This dish is pretty healthy and so flavorful. I have made it for guests many times and everyone loves it. I made a few changes to the original recipe but nothing that changes the flavor too much. I increased the quantity of the sauce, because I think when cooled, the dish is too dry. Also, when eaten for left-overs, the noodles suck up all the moisture, so this helps that a little bit.
1 lb. whole wheat thin spaghetti noodles (or any variety)
3 Tablespoons sesame oil
2 tsp. garlic powder
2 tsp. ground ginger
2/3 Cup smooth peanut butter
1/3 Cup soy sauce
3 Tablespoons brown sugar
1 1/2 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 1/2 Cup hot water
3 Tablespoons extra virgin olive oil
2/3 Cup finely chopped white onion
2/3 Cup finely chopped red or orange bell pepper
4 Cups cooked, shredded chicken breast
1/3 Cup finely chopped cilantro leaves
2/3 teaspoon salt, or to taste
1/3 Cup dry roasted peanuts, chopped
3 Tablespoons sesame seeds (I just sprinkle some on top)
Set water to boil and cook noodles according to package directions. Meanwhile, place peanut butter & soy sauce in a medium glass bowl and microwave for 1-2 minutes until the two combine when whisked. Stir in garlic powder, ginger, brown sugar, vinegar and red pepper flakes. Slowly add hot water. Stir and set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Pour prepared sauce and let simmer for 5 minutes or so until nice and hot. Add sauce and chicken mixture to strained noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
SO GOOD! This dish is pretty healthy and so flavorful. I have made it for guests many times and everyone loves it. I made a few changes to the original recipe but nothing that changes the flavor too much. I increased the quantity of the sauce, because I think when cooled, the dish is too dry. Also, when eaten for left-overs, the noodles suck up all the moisture, so this helps that a little bit.
1 lb. whole wheat thin spaghetti noodles (or any variety)
3 Tablespoons sesame oil
2 tsp. garlic powder
2 tsp. ground ginger
2/3 Cup smooth peanut butter
1/3 Cup soy sauce
3 Tablespoons brown sugar
1 1/2 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 1/2 Cup hot water
3 Tablespoons extra virgin olive oil
2/3 Cup finely chopped white onion
2/3 Cup finely chopped red or orange bell pepper
4 Cups cooked, shredded chicken breast
1/3 Cup finely chopped cilantro leaves
2/3 teaspoon salt, or to taste
1/3 Cup dry roasted peanuts, chopped
3 Tablespoons sesame seeds (I just sprinkle some on top)
Set water to boil and cook noodles according to package directions. Meanwhile, place peanut butter & soy sauce in a medium glass bowl and microwave for 1-2 minutes until the two combine when whisked. Stir in garlic powder, ginger, brown sugar, vinegar and red pepper flakes. Slowly add hot water. Stir and set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Pour prepared sauce and let simmer for 5 minutes or so until nice and hot. Add sauce and chicken mixture to strained noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
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