Categories: Asian, Cooking Light, Main Dish, Pasta, Side Dish
Ingredients
- Peanut sauce:
- 2 teaspoons vegetable oil
- 2 tablespoons minced fresh onions
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove, minced
- 1/2 cup soymilk
- 1/4 cup creamy peanut butter
- 1 teaspoon lemon juice
- Marinade:
- 1 tablespoon dry white wine
- 1 tablespoon low sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons cornstarch
- 1/2 teaspoon black pepper
- 8 ounces boneless skinless chicken breasts, cut up into thin strips
- Noodles:
- 8 ounces uncooked thin spaghetti
- 1/2 cup snow peas, trimmed
- 1/2 cup thinly sliced carrot
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup diagonally sliced green onion
Directions
-
To make the sauce: heat oil in a saucepan over med-high heat.
-
Add in minced onion, 1 teaspoon ginger, and garlic; stir/saute 5 minutes or until onion is tender.
-
Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly.
-
Remove from heat and cool completely.
-
T0 make the marinade: add the first 5 marinade ingredients to a bowl; stir to combine.
-
Add in chicken; toss to coat; cover and marinade in refrigerator for 30 minutes.
-
To make the noodles: cook pasta by following the package directions, omitting salt and fat; drain and rinse; set aside.
-
Heat a large nonstick skillet that has been coated with cooking spray over med-high heat.
-
Add in chicken mixture; stir/saute for 2 minutes or until done.
-
Add in snow peas and carrot; stir/saute 4 minutes or until crisp-tender.
-
Stir in peanut sauce, salt, and 1/4 teaspoon pepper.
-
Add in noodles; toss well.
-
Sprinkle with green onions.