When I first read this recipe, I was unsure whether I'd like it or not. It really was the picture in my Canadian Living Pasta By the Season issue that sold me on it. After much debate and finally throwing caution to the wind, I tried it.Oh boy, is it yummy!
The sauce, which I had assumed might just be this runny soup-like stuff, came up nice and thick, rich, and coated everything beautifully. This recipe is really fast, uses things right out of the pantry, is filling, and will make great leftovers for school lunches!
10-12 oz spaghetti (the recipe calls for whole wheat, I used regular pasta)
2 carrots, peeled, halved, and thinly sliced
2 boneless skinless chicken breasts, sliced
1/3 cup hoisin sauce
1/4 cup peanut butter
2 Tbsp cider vinegar
1 clove garlic, minced
1/2 tsp (I only used a couple shakes, you can always add more) hot sauce
1 1/2 cups bean sprouts
2/3 cup thinly sliced red onion
1 cup fresh chopped coriander or parsley
1/4 cup chopped roasted peanuts
Cook the pasta according to directions. In the last few minutes of boiling time, add the carrots and cook until tender crisp. Drain and set aside.
Meanwhile, in a fry pan, saute the chicken with a bit of oil until golden and cooked through.
In a bowl, whisk together the hoisin sauce, peanut butter, 1/2 cup water, minced garlic, and hot sauce until smooth. Set aside.
In a large bowl, toss together the hot pasta and carrots, bean sprouts, onion, coriander, peanuts, and chicken. Drizzle the hoisin/peanut butter mixture over top and toss again.
Serve immediately.
