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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A flavorful Asian spaghetti dish with chunks of chicken and flavored with peanut butter, honey, ginger, cardamom, soy sauce and a touch of heat from crushed red pepper flakes. It is similar to a cross between Thai noodles and Chinese Lo Mein. Note: For the green onions, I sliced the green tops into 1-inch sections and sliced the whites into 1/4-inch sections. I also used 1/2 teaspoon of crushed red pepper flakes and found the amount of heat to be just right, but if you don't want it to be as spicy, use only a 1/4 teaspoon. Created for RSC #13. Ingredients:
12 ounces spaghetti noodles |
1 tablespoon sesame oil |
1 tablespoon canola oil |
2 boneless skinless chicken breast halves, cut in bite-size pieces |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cardamom |
3 tablespoons low sodium soy sauce |
3 tablespoons creamy peanut butter |
1 tablespoon honey |
1/4-1/2 teaspoon crushed red pepper flakes, to taste |
1/2 cup chicken broth |
1/2 cup green onion, chopped |
Directions:
1. Cook spaghetti as directed on the package.
2. Heat sesame and canola oil in a large skillet over medium heat. Cube the chicken breasts and stir fry in skillet until no longer pink, about 5 minutes.
3. While chicken is cooking, put the ginger, cardamom, soy sauce, peanut butter, honey and crushed red pepper flakes into a small microwave safe bowl. Microwave on high for 1 minute or until mixture has melted and is easy to blend. Whisk in the chicken broth.
4. Drain spaghetti and add to chicken. Sprinkle chopped green onions over top of spaghetti. Pour sauce over all and toss to coat. Increase burner to medium-high and stir fry until excess juices are gone, about 3 - 5 minutes.
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