Prep time: 20 minutes
Cook Time: 35 min (includes cook time for noodles)
Total time: 55 minutes
Yield: 4 servings
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 teaspoon sesame oil
2 cloves garlic, minced
1 cup red cabbage, thinly sliced
1 cup snow peas
1 cup broccoli
1/2 cup carrots, sliced
1/4 cup unsalted peanuts
1/2 pound whole wheat spaghetti noodles
1/4 cup The Heat Is On peanut butter
1/3 cup low sodium chicken stock
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
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!.