- Cook Time
- Prep Time
- 4 ServingsServings
- 1 lb chicken tenders
- 1 tsp sugar
- 1 1/2 tsp cornstarch
- 1 TBLS ginger, minced
- 1/4 cup + 2 TBLS low sodium soy sauce, divided
- 1/4 tsp hot red pepper sauce
- 3 Cloves garlic, minced
- 1/4 cup peanut butter
- 1 cup Water
- 2 tsp Canola oil
- 2 cups snow peas, cut in half lengthwise
- 6 green onions, sliced thin
- 1/2 lb spaghetti noodles, cooked
- 1 TBLS sesame oil
- 1/2 cup roasted peanuts, shelled
- 1 TBLS rice wine vinegar
1 In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water.
2 Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders.
3 Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade.
4 In large skillet or wok, heat canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through.
5 Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
6 Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
7 In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil.
8 Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.
Source: National Chicken Council