Peanut Chicken and Vegetables
- 2 tbs vegetable oil
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds
- 16 oz thin spaghetti
- 2 (16 oz) pkg coleslaw mix
- 1 bunch green onions, sliced
- 2 tbs water
- 2 tbs dry-roasted peanuts, chopped
- 1 can coconut milk
- 3/4 cup creamy peanut butter
- 2 tbs rice vinegar
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Preparation time 10mins
Cooking time 25mins
In a small bowl, whisk together the sauce. Set aside.
In a large skillet, heat oil over medium-high heat. Season both sides of the chicken with salt and pepper. Add chicken to skillet; cook 4 minutes; turn, cook additional 4-5 minutes. Transfer to a plate, cover and keep warm.
Cook pasta in salted water until al dente, firm yet tender. Drain.
Meanwhile, place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and water; cook, stirring frequently, 2 minutes. Add second bag; cook 2 minutes.
Slice chicken into thin strips. Stir in half the strips and sauce cook 2 minutes. Transfer to a large bowl.
Add spaghetti to chicken mixture; toss to mix well. Top with remaining chicken and chopped peanuts. For more heat, sprinkle with additional red pepper flakes.