- 16 oz thin spaghetti, cooked al dente, per instructions
- 2 tbsp sesame oil, divided
- 5 boneless skinless chicken thighs, cut into bite sized pieces
- Sea salt and freshly cracked pepper, to taste
- 1 cup carrots, julienned
- 5 scallions, chopped (white parts separated from the green parts)
- 2 large garlic cloves, minced
- 1 tbsp peeled fresh ginger, minced
- 2 cups napa cabbage, sliced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 tbsp unseasoned rice vinegar
- 2-3 tbsp honey, to taste
- 1 tsp sriracha sauce, more if desired
- Cook the spaghetti, al dente in salted boiling water, per instructions.
- Drain and toss well with 1 tablespoon of sesame oil.
- While the spaghetti is cooking, heat a skillet over medium high heat with 1 tablespoon of sesame oil.
- Once the pan is HOT, add the chicken thigh pieces then season with sea salt and freshly cracked pepper lightly.
- Cook, stirring often, for 4-5 minutes, or until cooked through.
- Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute.
- Add napa cabbage and toss to combine.
- Add the soy sauce, peanut butter, vinegar, honey, and sriracha.
- Mix until well combined, making sure to coat the chicken and veggies.
- Add the cooked spaghetti, toss to coat evenly.
- Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.
Source: For The Love Of Cooking
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