Peanut Noodles with Chicken and Vegetables Recipe

Ingredients

1 pound boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce
1 teaspoons minced fresh ginger
8 ounces whole-wheat spaghetti
1 bag fresh vegetable medley

Preparation

Step 1

1.Put a large pot of water on to boil for cooking pasta.

2.Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

3.Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

4.Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh.

5. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
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Ingredient Note:
Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

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REVIEWS:

It's delicious! I used chunky peanut butter for extra crunch (it only made a difference of about 10 calories per serving), and fresh ginger. Very Yummy!

This was good! I cut the recipe in half and still managed to get 3.5 servings out of it. I measured one cup servings, which was plenty! I had green beans and broccoli on hand so I added that. It's going in my favorites. Thanks for sharing!

Found this first on Eating Well.com and just made it. Turned out wonderful! IF you want a little more spice add some red pepper flakes.

Love Love Love! As someone who is not too fond of peanut butter, I am amazed at how much I love this dish! It tastes even better as leftovers. I normally tire of leftovers after a day or 2. I had 4 days worth and was disappointed when I realized I was down to my last serving. I recommend crunchy peanut butter as others have suggested. And, I also suggest not using the entire cup of cooking liquid. Maybe 1/2 to 3/4. I eliminated the chicken and it was just fine.

Absolutely LOVE this recipe! This recipe was so easy and so tasty! My daughter was a little turned off when she first saw the sauce being made, but once it was all put together, she had seconds! I made it using the perdue shortcuts and just chopping them up. I also used a bit more soy sauce and served additional hot sauce on the side. Next time I would add more vegetables and may even try it with shrimp or tofu to switch it up a bit. I brought the leftovers for lunch! So good. Thanks. :)

Good with some changes. Very good? For our personal tastes I used double the amount of chile garlic sauce, 3tsp of garlic, and 2 of Ginger. As final touch I added sea salt and red pepper flakes.

This recipe was great. Even my boyfriend who isn't a huge fan of all my healthy cooking loved this! I'm sure I'll be making this one again!

Gloppy mess my husband wouldn't even eat! There must have been something wrong with EW web site on this on. Even the reviewers who had only bad things to say had 5-star ratings. I love Thai flavors and love peanut, but this recipe was a flop.

I made this last night for dinner exactly as the recipe reads with one small change. I used 16 oz of frozen broccoli for the veggies. My husband could not believe this was healthy. Tasted like something we'd get at our favorite Thai place and feel guilty about all night. Having leftovers tonight and quite excited about it. Pros: Easy, completely delcious, uses ingredients I already have at home

YUM - Really great! I used a little less water for the sauce because I didn't want it to be runny when everything got mixed together, and used twice the veggies and a little more buckwheat soba noodles to use up the package. The soba noodles are a little sweet and went really well with the slightly spicy sauce. The chunky peanut butter wasn't very chunky, so next time I will add chopped peanuts too. Even my daughter liked it (minus a few veggies she picked out). Will definitely be on my list to make again! Would be great with tofu, shrimp, or combination too!

This was amazing! I used rotisserie chicken and as most people recommended, crunchy peanut butter. I added some scallions to the veggie mix and made 1 1/2 x the sauce since we tend to like a little more. Served with extra chili sauce on the side for those who liked a bit more heat. Will absolutely make this again. One of the things I really liked was using the water from the cooked vegetables, because when you boil them, that's where much of the nutrients end up, so this way, you are able to keep them!