This is an easy recipe that you can change up with any meats or veggies you like. All amounts are estimates because I cook by taste. This might seem like a lot of ingredients, but most of them are kitchen staples. You're really only dirtying one pan (plus one more for boiling pasta, but that won't need any scrubbing to clean!). Be sure to have all your sauce ingredients out and all your veggies chopped before you begin cooking anything.
6-8 chicken tenderloins (or 2 boneless chicken breasts)
seasonings of choice (seasoned salt, granulated garlic, ground ginger)
1 Tablespoon olive oil
1/2 Teaspoon sesame oil
Half a 13 ounce box of whole wheat spaghetti or fettuccine ( if you want an all veggie noodle dish, use an extra carrot and 3-4+ additional zucchinis and omit the pasta)
1/2 white onion, spiraled or sliced thinly**
2 carrots, spiraled or sliced thinly**
1 small zucchini, spiraled or sliced thinly**
3-4 green onions, green and white parts sliced
2-3 cloves garlic, minced or pressed
(other veggies that would be good: cabbage, snow peas, bean sprouts, broccoli, green beans, asparagus)
1/4 cup creamy peanut butter
1 Tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1 Tablespoon Fish Sauce
1-2 teaspoons fresh lime juice
1-2 teaspoons Rice Wine Vinegar
1-2 teaspoons Mirin
1-2 Tablespoons brown sugar
1/2 teaspoon Siracha hot sauce, or to taste (optional)
1/2 cup chicken stock (or my fave: 1/2 cup water plus 1/2 teaspoon Better Than Bouillon paste)
1/2 cup chopped cilantro
Chopped green onions
1. In large pot, begin to boil your water to cook your pasta. When it comes to boil, add pasta and 1/2 teaspoon salt. Cook 5-6 minutes or until al dente (the pasta will cook a bit longer later) and strain.
2. While waiting for water to boil, in a large frying pan, heat olive oil and 1/2 teaspoon sesame oil. Add your chicken and season. When cooked halfway through, flip over.
Remove from pan when chicken is about 90% cooked, it will cook the rest of the way later. Slice chicken into bite sized chunks.
3. In same frying pan, add 1/2 cup water and deglaze pan.
Add your zucchini, white and green onion, carrots, and garlic. Continue to add a bit of water as it steams off, so that the veggies cook but do not brown. When cooked push to the edge of the pan so that there is space in the center of the pan.
4. In a bowl, combine peanut butter, sesame oil, vinegar, ginger, lime juice, soy sauce, mirin, brown sugar, fish sauce, and Siracha.
Pour into center of pan and stir and let heat through. Mix with veggies on sides of pan and add 1/2 cup chicken stock.
Taste and adjust seasonings as needed. Not salty enough? Add more soy sauce. Seems bland? Add another splash of fish sauce, lime juice, Siracha, and/or sesame oil.
5. Add the cooked al dente pasta noodles and the chunks of cooked chicken into the pan.
Stir well and let simmer gently until chicken finishes cooking through and everything comes together. Stir in 1/2 cup chopped cilantro and serve.
6. Garnish plates with chopped green onions, chopped cilantro, chopped peanuts, and/or lime wedges.
**Note: I'm totally obsessed with my new Paderno Spiralizer and I Spiralized my veggies. Seriously, I am never chopping an onion again!