A special thanks to Lara @ Recipe Shoebox for this fabulous recipe!
1 lb. whole wheat thin spaghetti noodles
2 Tbs. sesame oil
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. rice vinegar
1 tsp. red pepper flakes
1/3 cup water
2 Tbs. extra virgin olive oil
1/2 cup white onion, finely chopped
1/2 cup red or orange bell pepper, finely chopped
3 cups chicken breast, cooked and shredded
1/4 cup cilantro leaves, finely chopped
2 Tbs. toasted sesame seeds
Boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor or blender. Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well combined and slowly add hot water (to taste). Blend well, set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings.
Yum! This was an out of the ordinary dish for our family...but hey, we like to try new foods! Believe me, it was well worth it! Fabulous!
*We mixed the sauce in with the noodles, but I think it looks better when the sauce is served on top.