Peanut Noodles with Shredded Chicken
Adapted from Good Housekeeping
- 12 ounce whole wheat spaghetti or linguine
- 1 clove garlic, thinly sliced
- 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
- ¼ cup rice vinegar
- ¼ cup reduced-sodium soy sauce
- 1/3 cup smooth natural peanut butter
- 3 tablespoon water
- 2 tablespoon grated peeled fresh ginger
- 1 small kirby cucumber, thinly sliced
- 1 bag (8 to 10 ounces) shredded carrots
- 1 medium red pepper, thinly sliced
- Cilantro or green onion for garnish
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta. Rinse under cold running water; drain again.
- Meanwhile, in covered 12-inch skillet, heat garlic and 1 inch water to boiling on high. Add chicken; cover, reduce heat to medium-low, and cook 13 to 14 minutes or until chicken loses its pink color throughout. With slotted spoon or tongs, remove chicken from skillet and place in large bowl of ice water; chill 5 minutes. Discard poaching liquid. Drain chicken; with hands, shred chicken.
- whisk vinegar, soy, peanut butter, ginger, and water until smooth.
- To bowl with peanut sauce, add drained pasta, shredded chicken, cucumber, carrots, and pepper; toss to coat. To serve, garnish with cilantro or green onion
Heartland Hippie Shortcut: if you're pressed for time, you can shred a store-bought rotisserie chicken (aim for free-range if possible, and remove the skin)