Spicy Chicken Peanut Noodles

Many thanks to my friend Erin for introducing me to this recipe.  I’ve made it at least five times this summer.  Grilled marinated chicken topped with a fresh cucumber “salsa” and peanut sauce — yum!  Don’t be discouraged by the laundry list of ingredients.  It’s easy to prepare, and you could even make the peanut sauce and sambal a few hours ahead if needed.  I double the amount of peanut sauce and cucumber sambal.

Spicy Chicken Peanut Noodles

• 4 whole Boneless, Skinless Chicken Breasts
• 8 ounces, weight Dry Spaghetti
• ¼ cups Dry Roasted Peanuts, Chopped (for Garnish)

MARINADE:

• 1 Tablespoon Soy Sauce
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Peanut Oil
• ½ teaspoons Kosher Salt

PEANUT SAUCE:

• ½ cup Chicken Broth
• ¼ cup Creamy Peanut Butter
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fresh Ginger, Minced
• 1 teaspoon Chili Garlic Sauce
• ½ cups Fresh Cilantro, Minced

CUCUMBER SAMBAL:

• 1 cup Cucumber, Seeded, Diced
• ½ cups Scallions, Thinly Sliced
• ¼ cups Red Bell Pepper, Diced
• 3 Tablespoons Rice Vinegar
• 1 Tablespoon Sugar
• 1 teaspoon Crushed Red Pepper Flakes
• ½ Tablespoons Kosher Salt

Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti.

Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3-4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving.

Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, soy sauce, ginger, and chili garlic sauce in a saucepan over medium heat to combine. Bring to a simmer and cook for 1-2 minutes. Off heat, stir in cilantro and salt, then pour sauce over pasta and toss to coat.

Top each chicken breast with pasta and cucumber sambal. Garnish with peanuts.

Makes 4 servings
Source: www.thepioneerwoman.com