Follow these steps for perfect results
Chicken Broth
Chunky Peanut Butter
Low Sodium Soy Sauce
Brown Sugar
Rice Wine Vinegar
Ginger Powder
Sriracha
Garlic
minced
Whole Wheat Spaghetti
Carrots
julienned
Zucchini
sliced
Broccoli Florets
Boneless Skinless Chicken Breast
cubed
Oil
Green Onions
sliced
Fresh Cilantro
chopped
Combine chicken broth, peanut butter, soy sauce, brown sugar, rice wine vinegar, ginger powder, sriracha, and garlic in a small saucepan.
Cook over medium heat for 5 minutes, stirring frequently until smooth.
Remove from heat.
Cook spaghetti according to package directions.
Add carrots to the boiling water with the pasta to cook.
Add broccoli florets 3-4 minutes before the pasta is done.
Add zucchini slices 2 minutes before the pasta is done.
Drain the pasta and vegetables in a colander and set aside.
Cube the chicken breast.
Heat oil in a saute pan over medium-high heat.
Add chicken and saute until nicely browned and no longer pink.
Place green onions in a large bowl.
Add the hot pasta, cooked vegetables, chicken, and peanut butter sauce to the bowl.
Toss gently to combine.
Garnish with chopped cilantro (optional).
Expert advice for the best results
Adjust sriracha to your desired spice level.
Add other vegetables such as bell peppers or snap peas.
Garnish with sesame seeds for added flavor and texture.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve in a bowl garnished with cilantro.
Serve hot.
Complements the spice
Balances the sweetness
Discover the story behind this recipe
Common street food in Thailand.
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