 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 10 | ounces | uncooked spaghetti | 1/2 | tablespoon | soy sauce, lite, (shoyu) | 1 1/4 | cups | Turkey broth | 7/8 | large | eggs | 1 2/3 | tablespoons | Peanut butter, chunk style, without salt | 1/4 | ounce | Red Chili Garlic Sauce | 1/2 | tablespoon | sesame oil | 7/8 | breast, bone and skin removed | breast | 1 1/3 | small | Peppers, sweet, red, raw, chopped | 2 1/2 | teaspoons | fresh ginger minced | 1 2/3 | clove | garlic minced | 7/8 | stick (4" long) | Cucumber, peeled | 1 2/3 | tablespoons | rice vinegar | 1/2 | ounce | peanuts dry-roasted, without salt |
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Steps
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Sequence
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Step
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| | 1 | Cook noodles according to package. Drain, transfer to large bowl and cover to keep warm. | | 2 | Whisk together broth, soy sauce, egg, peanut butter and Sriracha. Set aside. | | 3 | Heat oil in large non-stick pan. Add chicken (cubed), red pepper, ginger and garlic. Sautee until chicken is just browned. | | 4 | Add broth mixture to pan with chicken, etc. Bring to a boil, then reduce and simmer until sauce reduces and thickens. | | 5 | While sauce is thickening, mix vinegar and diced cucumber. Also, chop peanuts and set aside. | | 6 | Introduce noodles into chicken mixture. Stir well. At this point, you can add bean sprouts and mix in. |
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