- 25 mins
Ingredients
- 3 Tbsp. brown sugar, divided
- 2 Tbsp. low-sodium soy sauce, divided
- 1 tsp. peanut oil
- 1/2 tsp. kosher salt
- 4 boneless, skinless chicken breasts (6–8 oz. each)
- 8 oz. dry spaghetti
- 1/2 cup low-sodium chicken broth
- 1/4 cup creamy peanut butter
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. fresh lime juice
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. chili garlic sauce
- 1/2 cup minced fresh cilantro
- 1/4 cup chopped dry-roasted peanuts
Preparation
Step 1
Preheat grill to medium-high.
Brush grill grate with oil. Combine 1 Tbsp. brown sugar, 1 Tbsp. soy sauce, 1 tsp. oil, and 1/2 tsp. salt in a bowl; toss with chicken.
Grill chicken, covered, until cooked through, 3–4 minutes per side. Remove chicken from grill; tent with foil while preparing other
ingredients.
Cook pasta in a pot of boiling salted water according to package
directions; drain and return to the pot. Meanwhile, heat broth, peanut
butter, remaining 2 Tbsp. brown sugar, vinegar, lime juice, remaining
1 Tbsp. soy sauce, ginger, and chili garlic sauce in a saucepan over
medium, whisking to combine; simmer 1–2 minutes. Off heat, stir in cilantro; season with salt, then pour sauce over pasta and toss to coat.
Top each chicken breast with pasta and garnish with peanuts.
Per serving: 563 calories; 15g total fat; 54g carb; 550mg sodium; 3g fiber; 54g protein