- 1 1/2 teaspoons curry powder
- 2 tablespoons Thai chili garlic sauce (Sriracha), or to taste
- 1 1/2 teaspoons ground cayenne pepper, or to taste
- 1/2 teaspoon ground cinnamon
- 2 teaspoons soy sauce
- 1/2 pound uncooked spaghetti
- 1 tablespoon peanut oil
- 2 large skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3 1/2 cups water
- 2 cups extra chunky peanut butter
- 4 green onions, coarsely chopped
- 1/2 cup chow mein noodles
- Combine curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, and set aside. Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally, until tender. Drain the spaghetti, and set aside.
- Heat peanut oil in a skillet or wok over medium-high heat until barely smoking, and drop in the chicken. Cook and stir 5 to 8 minutes, until the chicken is just beginning to brown and the inside is no longer pink. Remove chicken from the skillet, and set aside.
- Make the peanut sauce by stirring together peanut butter and 3 1/2 cups of water in a saucepan over medium heat until mixture is smooth and the peanut butter is melted. Pour in the curry-chili sauce, and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes.
- To serve, place the noodles in a large bowl, top with chicken, and spoon the peanut sauce over the chicken. Sprinkle the green onions over the dish, and garnish with chow mein noodles.
05/13/2018
recipepes.com
Spicy Peanut Chicken, recipe
PT15M
PT1H
5
455 calories
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