Ingredients
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12 ounces spaghetti noodles
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1 tablespoon sesame oil
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1 tablespoon canola oil
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cardamom
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3 tablespoons low sodium soy sauce
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3 tablespoons creamy peanut butter
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1 tablespoon honey
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1/4-1/2 teaspoon crushed red pepper flakes, to taste
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1/2 cup chicken broth
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1/2 cup green onion, chopped
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2 boneless skinless chicken breast halves, cut in bite-size pieces
Instructions
- Cook spaghetti as directed on the package.
- Heat sesame and canola oil in a large skillet over medium heat. Cube the chicken breasts and stir fry in skillet until no longer pink, about 5 minutes.
- While chicken is cooking, put the ginger, cardamom, soy sauce, peanut butter, honey and crushed red pepper flakes into a small microwave safe bowl. Microwave on high for 1 minute or until mixture has melted and is easy to blend. Whisk in the chicken broth.
- Drain spaghetti and add to chicken. Sprinkle chopped green onions over top of spaghetti. Pour sauce over all and toss to coat. Increase burner to medium-high and stir fry until excess juices are gone, about 3 - 5 minutes.