Peanut Noodles

I got this recipe from Tasty Kitchen!


4 whole Boneless, Skinless Chicken Breasts
8 ounces, weight Dry Spaghetti
¼ cups Dry Roasted Peanuts, Chopped (for Garnish)
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FOR MARINADE
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Peanut Oil
½ teaspoons Kosher Salt
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FOR PEANUT SAUCE:
½ cups Chicken Broth
¼ cups 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 Tablespoon Chili Garlic Sauce
½ cups Fresh Cilantro, Minced
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FOR 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



Preparation Instructions

Don’t be scared by the long list of ingredients. This meal is really easy to throw together.
First, 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.
Note: this recipe has a mild amount of spice as published. If you prefer it spicier, just add more crushed red pepper flakes or chili garlic sauce.