Ingredients

The following ingredients have 4 Servings
  • (8 ounces) whole grain spaghetti noodles
  • 2 large chicken breasts cut into chunks
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons canola oil
  • 1 medium onion chopped
  • 1 red pepper seeded and chopped
  • 1 small zucchini halved and sliced thin
  • 1/4 cup canola oil
  • 1 1/2 tsp. sesame oil
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoom Sriracha
  • 1/4 cup creamy peanut butter
  • 2 tbsp honey
  • 2 cloves garlic finely minced

Instruction

  • Cook spaghetti according to box instructions and drain well.
  • In large Ziploc bag shake together chicken with cornstarch. Heat 1 tablespoon canola oil in large skillet over medium high heat. Add chicken and cook until golden crispy. Drain on paper towels.
  • Add another tablespoon canola oil to pan over medium/high heat. Add onion, red pepper and zucchini. Stir fry for 1-2 minutes. Remove to plate. Set skillet aside.
  • In separate saucepan over medium low heat whisk together 1/4 cup canola oil, sesame oil, low sodium soy sauce. rice vinegar, sriracha, peanut butter, honey and garlic. Cook until warm and slightly thickened; approximately 2 minutes.
  • In large skillet that you set aside over low heat add cooked spaghetti, chicken, veggies and vinegar/peanut butter sauce. Stir to combine and warm for 1-2 minutes. Serve immediately.