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

1. To make the sauce: heat oil in a saucepan over med-high heat.

2. Add in minced onion, 1 teaspoon ginger, and garlic; stir/saute 5 minutes or until onion is tender.

3. Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly.

4. Remove from heat and cool completely.

5. T0 make the marinade: add the first 5 marinade ingredients to a bowl; stir to combine.

6. Add in chicken; toss to coat; cover and marinade in refrigerator for 30 minutes.

7. To make the noodles: cook pasta by following the package directions, omitting salt and fat; drain and rinse; set aside.

8. Heat a large nonstick skillet that has been coated with cooking spray over med-high heat.

9. Add in chicken mixture; stir/saute for 2 minutes or until done.

10. Add in snow peas and carrot; stir/saute 4 minutes or until crisp-tender.

11. Stir in peanut sauce, salt, and 1/4 teaspoon pepper.

12. Add in noodles; toss well.

13. Sprinkle with green onions.

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