Peanut Noodles with Shredded Chicken & Vegetables
Description
This is a quick, easy, simple, tasty, flavorful dish for anytime, but especially on busy weeknights. The leftovers are great, as well.
Ingredients
1 lb. boneless, skinless chicken breasts
1/2 c. smooth, natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 1/2 - 3 t. chile-garlic sauce, or to taste (found in the Asian section of the supermarket)
1 t. minced fresh ginger
8 oz. whole-wheat spaghetti
12 oz. bag fresh vegetable medley, such as carrots, broccoli, snow peas or your favorite
Optional: crushed, roasted peanuts, to garnish
Directions
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Cook pasta in boiling water until not quite tender, about 1 minute less than directions on the package. Add vegetables; cook until pasta and vegetables are just tender, 1 minute more. Drain, but reserve 1 c. of the cooking liquid. Rinse pasta and vegetables with cool water to refresh.
Wash chicken and pat dry.
Place chicken in a skillet or saucepan; add enough water to cover; bring to a boil; cover; reduce heat to low; simmer gently until cooked through and no longer pink in the middle, 10 - 12 minutes. Drain.
Transfer cooked chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Stir peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Stir reserved cooking liquid/water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. The sauce comes out thin at first, so let it sit on medium-low for about 10 minutes and the sauce will thicken up - the longer you leave it, the thicker the sauce gets.
Garnish with some crushed, roasted peanuts, if desired.
Serve warm or chilled.
6 servings.
To Make in Advance: Cover; refrigerate for up to 2 days. When serving, stir in 2 T. warm water per portion; serve cold or reheat in microwave.