1/4 C creamy peanut butter
1/2 C reduced-sodium chicken broth
1/4 C of The Olive Bin's Sicilian Lemon Balsamic Vinegar
1/4 C reduced-sodium soy sauce
1 tsp of The Olive Bin's Japanese Toasted Sesame Oil
2 tsp + 1 tsp of The Olive Bin's Harissa Olive Oil
1/4 tsp crushed red pepper flakes
12 oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 C julienned carrots
1 medium red pepper, chopped
1 garlic clove, minced
1/2 C finely chopped peanuts, unsalted
4 green onions, chopped
Spicy Thai Chicken Noodles
Ingredients
Number Of Servings: 6
Directions
- In a small bowl, whisk together peanut butter, chicken broth, Sicilian Lemon balsamic vinegar, soy sauce, Sesame oil, 2 tsp of Harissa olive oil, and crushed red pepper.
- Cook spaghetti according to package directions. Drain, and set aside.
- In a large skillet, heat remaining 1 tsp of Harissa olive oil on medium heat. Cook chicken, carrots, red pepper, and garlic 5-6 minutes or until chicken is no longer pink. Break up chicken into crumbles. Drain chicken mixture.
- Stir peanut butter mixture into skillet; bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until sauce is slightly thickened.
- Pour sauce over spaghetti and toss. Top each serving with chopped peanuts and green onions; serve immediately.
