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Thursday, May 5, 2011

Spicy Peanut Chicken Salad

This was a family winner! Everyone had seconds and the entire dish was gone at the end of the meal. We'll be making this again, frequently.

The original recipe had you placing the chicken & noodle mixture on top of a bed of the spinach. I changed it because my family wouldn't eat raw spinach leaves. That's why "salad" is in the name.

This recipe would work great with any protein if you don't want to use chicken.


2 medium to large chicken breasts, cut into strips
salt & pepper
2/3 C chicken broth
2 T low sodium soy sauce
2 tsp hot sauce (I used Frank's Red Hot)
2 cloves minced garlic
2 tsp sesame oil (I didn't have any and used evoo)
1/3 creamy peanut butter

1/2 box spaghetti
1/2 bag of fresh spinach
1 C matchstick carrots (shredded is fine)
1/2 C green onion, diced
Sriracha Hot Chili Sauce (optional)


Saute chicken strips in evoo. Sprinkle with salt & pepper. Add carrots and green onion.

Bring to a boil 2/3 cup chicken broth, 2 tbsp soy sauce, 2 tsp tabasco or hot sauce, 2 cloves minced garlic and 2 tsp sesame oil. Remove from heat and whisk in 1/3 cup creamy peanut butter.

Cook spaghetti, adding spinach to the last 3 minutes. Drain.

Toss chicken, carrots and green onion with peanut butter sauce.

Add to drained pasta and toss.

Serve, top with Sriracha and ENJOY!

*A gread addition to this dish would be crushed peanuts for added texture.

 courtesy of Jen over at Three Pugs & A Baby

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