Peanut Chicken Noodles

Ingredients

• 600 gBoneless skinless chicken thighs, cut into 1-inch strips
• 400 gSpaghetti
• ½ cupNatural peanut butter
• 3 tbspSoy sauce
• 300 gGreen cabbage, shredded
• 2 carrots, julienned or shredded
• 1 lime, juiced
• 2 clovesGarlic, minced
• 10 gFresh ginger, grated
• 2 tbspCanola oil
• 1 tbspLiquid honey
• ½ cupChicken broth (low sodium)
• 3 green onions, sliced, for garnish
• ⅔ tspSalt
• ½ tspGround black pepper

Method

1. Bring a large pot of salted water to a boil. Add the 400 g spaghetti and cook for 8-10 minutes, or until al dente. Drain well and set aside.⏱ 9 min timer in cook mode
2. While the spaghetti cooks, prepare the peanut sauce: In a medium bowl, whisk together the 100 g peanut butter, 45 ml soy sauce, juice from 1 lime, 10 g minced garlic, 10 g grated ginger, 15 g honey, and 125 ml chicken broth until smooth. Season with 1 g salt and 1 g black pepper.
3. Heat 15 ml canola oil in a large skillet or wok over medium-high heat. Add the 600 g chicken thighs, season with 3 g salt and 1 g black pepper, and cook, stirring occasionally, until browned and cooked through with no pink remaining, about 8-10 minutes. Remove chicken from the skillet and set aside.⏱ 9 min timer in cook mode
4. Add the remaining 15 ml canola oil to the same skillet. Add the 300 g shredded green cabbage and 160 g julienned carrots. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.⏱ 6 min timer in cook mode
5. Return the cooked chicken to the skillet with the vegetables. Add the drained spaghetti and pour the peanut sauce over everything. Toss well to coat all ingredients evenly and heat through for 2-3 minutes.⏱ 3 min timer in cook mode
6. Divide the peanut chicken noodles among four plates and garnish with the 30 g sliced green onions before serving.