- 4
- 25 mins
- 50 mins
Ingredients
- 1/2 lb. spaghetti, uncooked
- 1/4 cup Asian Toasted Sesame Dressing (recipe below)
- 1 lb. boneless skinless chicken breasts, cut into strips
- 2 cloves garlic, minced
- 8 ounces bell pepper strips
- 8 ounces onion strips
- 1/2 cup chicken broth
- 1 Tbsp. peanut butter
- 1/4 cup lite soy sauce
- 2 Tbsp. chopped cilantro
- 2 Tbsp. chopped COCKTAIL Peanuts
Preparation
Step 1
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.
*Asian Toasted Sesame Salad Dressing:*
2 Tbs apple cider vinegar
2-3 Tbs soy sauce
1 Tbs sesame oil (optional) plus extra virgin olive oil to make 1/2 cup
2 tsp sesame seeds, toasted*
2 cloves garlic
1/4 tsp ginger
1. Whisk apple cider vinegar, olive oil, optional sesame oil and soy sauce.
2. Whiz the garlic and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
3. Combine and enjoy!
*To toast sesame seeds, put them on a dry cookie sheet in the toaster oven and toast on light once or twice until lightly browned and aromatic. No toaster oven? You could certainly use a regular oven on low heat – just watch the closely every few minutes to make sure they don’t burn. I’m thinking you could also put them in a hot, dry pan and stir constantly until browned, but I haven’t tried that myself.
Store in the fridge (I think?) and try to remember to take it out a half hour before dinner, because the olive oil will solidify when cold.