Categories: Pasta

Ingredients

• 1 lb. spaghetti
• 2 tbsp. vegetable oil
• 1 lb. boneless, skinless chicken breasts, cubed
• kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 2 tbsp. cornstarch
• 1/3 c. soy sauce
• 1/2 c. chicken broth
• 1/4 c. sweet chili sauce
• 2 tbsp. sriracha
• 2 tbsp. rice wine vinegar
• 1/2 c. roasted peanuts, chopped
• 3 green onions, thinly sliced

Directions

1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions; drain well.

2. Meanwhile, heat vegetable oil in a large skillet over medium high heat. Season chicken all over with salt and pepper. Add to skillet and sauté, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove chicken from skillet.

3. Stir in garlic and cook until fragrant, about 1 minute. Stir in cornstarch until evenly incorporated. Add soy sauce, chicken broth, sweet chili sauce, Sriracha and rice wine vinegar and whisk until combined. Simmer for 1-2 minutes, until reduced slightly. Stir in pasta, chicken, peanuts and green onions.

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