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  • 1 lb Spaghetti
  • 2 TBSP Extra Virgin Olive Oil
  • 2 cloves garlic
  • 1 c. fresh or frozen Asian blend vegetables
  • 2 c light & dark meat chicken - cooked & cubed
  • .5 cup peanuts - roughly chopped
  • Scallions for garnish (optional)
  • Sauce:
  • .5 c soy sauce
  • .5 c brown sugar
  • .25 c sesame oil
  • 1 tsp crushed red pepper flakes
  • .5 tsp chili powder


  • ~To make sauce, combine soy sauce and brown sugar in a medium bowl. Whisk in Sesame Oil (add more if necessary). Stir in crushed red pepper flakes and chili powder.
  • ~Cook spaghetti according to package directions. Drain and return to pasta pot.
  • ~In a large skillet or wok heat 1 tbsp EVOO.
  • ~Add vegetables and garlic. Once vegetables have cooked through, add chicken and peanuts.
  • ~Add sauce to Chicken/Vegetable mixture and stir to combine. Saute for approximately 3 minutes to warm chicken and peanuts.
  • ~Pour over noodles and toss with tongs.
  • Can be served warm or cold. Chopped scallions make a nice garnish for this dish.
  • This dish is easy to improvise with whatever you have on hand. No vegetables? Make it with just chicken. No chicken? Make it a vegetarian dish.

Categories: Asian  Main Dish  Pasta 
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