Ingredients:
Pasta:
- 1 pound thin spaghetti or linguine
Oil:
- 3 tablespoons oriental sesame oil, divided
Vegetables:
- 1 cup julienned carrots
- 2 cups thinly sliced napa cabbage
- 8 green onions, chopped (reserve ¼ cup for garnish if desired)
Protein:
- 2 cups chopped, cooked chicken breast (rotisserie works great)
Aromatics:
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
Peanut Sauce:
- ¼ cup honey
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1 ½ tablespoons Sriracha sauce (adjust for preferred heat level)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and toss it with 2 tablespoons of sesame oil to prevent sticking.
- Prepare the sauce: While the pasta is cooking, whisk together the honey, peanut butter, soy sauce, rice vinegar, and Sriracha sauce in a bowl until well combined.
- Sauté the vegetables and chicken: Heat the remaining 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. If you reserved some green onions for garnish, set them aside. Add the remaining green onions, carrots, cabbage, chicken, garlic, and ginger. Sauté for 1-2 minutes until the vegetables are slightly softened and the chicken is heated through.
- Combine everything: Pour the peanut sauce over the chicken and vegetable mixture. Stir to coat. Add the cooked pasta to the skillet and toss to combine all the ingredients thoroughly.
- Serve and garnish: Serve immediately. Garnish with reserved green onions if desired, and enjoy!
Optional Additions and Tips:
- For extra crunch and flavor, garnish with chopped peanuts or cilantro.
- Easily adapt to vegetarian or vegan tastes by using tofu instead of chicken.
- Double the sauce ingredients if you like your pasta extra saucy!
- To control spice levels, start with less Sriracha and gradually add more to taste.
