This recipe is perfect for an evening meal, quick, delicious and easy to make after a hard day’s work. Packed full of protein and goodness. I hope you all enjoy it!
Ingredients
* 400g of boneless, skinless chicken breasts
* 1/2 cup smooth natural peanut butter
* 2 tablespoons reduced-sodium soy sauce
* 2 teaspoons minced garlic
* 1 1/2 teaspoons chilli-garlic sauce, (or to taste)
* 1 teaspoon minced fresh ginger
* 200g whole-wheat spaghetti
* 300g fresh vegetable medley, such as carrots, broccoli, snow peas
Preparation
* Put a large pot of water on to boil for cooking pasta.
* Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
* Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
* Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
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