Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 bonless, skinless chicken breasts

  3. 1 teaspoon sesame oil

  4. 2 cloves garlic, minced

  5. 1 cup red cabbage, thinly sliced

  6. 1 cup broccoli

  7. 1 cup snow peas

  8. 1/2 cup carrots, sliced

  9. 1/4 cup unsalted peanuts

  10. 1/2 pound whole wheat spaghetti noodles

  11. 1/4 cup The Heat Is On peanut butter (see below), or any peanut butter variety of your choosing

  12. 1/3 cup low sodium chicken stock

  13. 3 tablespoons low-sodium soy sauce

  14. 1 tablespoon rice vinegar

  15. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Whisk hot, but not boiling chicken stock into peanut butter. Add soy sauce, vinegar, sugar and mix.

  2. Prepare noodles according to package directions.

  3. In a nonstick pan, add vegetable oil. Saute chicken over medium-high heat until cooked through. Remove from pan. Add sesame oil and saute garlic until golden. Add vegetables; cook until tender. Return chicken to pan, and stir-fry for 3 minutes.

  4. Toss noodles or veggies and chicken (or both!) in peanut sauce. Sprinkle with peanuts. Enjoy!


Send feedback