Healthy Test Kitchen

Servings: 4

 

Ingredients

8 oz pasta

1 pound chicken

36 oz vegetables

Option 1- Peanut Sauce

1/4 cup peanut butter

1/8 cup low sodium soy sauce

3/4 cup cooking liquid

1 tbsp lime juice (opt)

1/2 tsp fresh ginger (I omitted per note below)

1 tsp garlic

Option 2- Lo Mein Sauce

1/2 cup soy sauce

2 tsp sesame oil (opt)

 

Instructions

1. Cook pasta.

2. Cook chicken by covering with water and simmering 10-12 minutes.

3. Whisk peanut butter, soy sauce, garlic, and ginger.

4. Add vegetables to pasta. Cook until tender.

5. Add peanut sauce and reserved cooking liquid. Add chicken. Toss to coat.

 

Notes: I tried this version most recently (from the back of a grocery store recipe card):

8 oz spaghetti, 12 oz frozen veggies, 1/3 cup peanut butter, 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp fresh ginger, 1/8 tsp crushed red pepper flakes, 1/2 pound chicken, 2 green onions. I wasn't a big fan. I did not like the fresh ginger. I wouldn't add it to my rotation. 50% more or 2x the vegetables would be good.

 

Notes 2: I increased the veggies and reduced the cooking liquid in this recipe. The peanut sauce is very, very light. You can barelly taste the peanut butter or soy sauce. It tastes good, but might want to try an alternative recipe with just soy sauce and no peanut butter.

 

Inspired by Eating Well

 

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