 | 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
| | | | 2 | ounces | uncooked spaghetti | 1/4 | cup | Turkey broth | 1/3 | teaspoon | soy sauce, lite, (shoyu) | 1/4 | small | eggs | 1/3 | teaspoon | Red Chili Garlic Sauce | 1/3 | tablespoon | Peanut butter, chunk style, without salt | 1/3 | teaspoon | sesame oil | 1/2 | pound, raw | breast | 1/2 | teaspoon | fresh ginger minced | 1/4 | small | Peppers, sweet, red, raw, chopped | 1/3 | clove | garlic minced | 1/4 | slice | Cucumber, peeled | 1/3 | tablespoon | rice vinegar | 1/3 | tablespoon | 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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