When Mike and I started dating, my mom would make dinner and invite him over. I actually think this is the first thing she ever made for him! As soon as he tried it, he was hooked. He even asked for the recipe to give to his Gram, so of course I've made it several times since we've been married.
There's something about peanut butter and crisp veggies that is amazingly delicious! And to have this made in only 30 minutes?? Awesome.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
- 8 ounces spaghetti noodles
- vegetable oil
- 1 pound skinless, boneless chicken breasts or tenders, cut into small pieces
- 6 green onions, washed and sliced
- 1 medium red pepper, cut into strips
- 1/4 pound snow peas, washed, ends cut off and cut in half
- 3/4 cup water
- 3 Tablespoons soy sauce
- 2 Tablespoons white vinegar
- 1 Tablespoon sugar
- 1/4 cup smooth peanut butter
- Prepare spaghetti as directed on the box. Drain and set aside.
- Meanwhile, in a large saute pan, heat 2 Tablespoons of oil over medium heat. Stir-fry the chicken and green onion for about 5 minutes, until the chicken is golden and cooked through. Remove the chicken and onions from the pan, leaving the oil.
- In the same pan, heat additional oil if necessary, and stir-fry the red pepper and snow peas until tender-crisp. Remove to the bowl with the chicken.
- In a measuring cup, combine the water, soy sauce, vinegar, and sugar, stirring to dissolve the sugar. In the same pan over medium heat, stir together the peanut butter and soy sauce mixture. Cook, stirring until smooth and well-combined.
- Add the drained spaghetti to the pan and stir to coat. Add the chicken and vegetables, tossing lightly until heated through. Enjoy!!