spicy peanut noodles (with chicken)

Apparently yesterday was the first day of spring.  Not that Indianapolis noticed.  There is a 30% chance of snow today and the high is supposed to be 34.  I'm quite sure I'd be okay with about 50 degrees hotter.  ANYWAY, if you're also living in the tundra and need something to warm your soul, this might do it!  Don't be scared of fresh ginger or garlic - they really make the flavor here.  I'll post another recipe next week where you can use the extra.

Spicy Peanut Noodles (with Chicken) 
Ingredients: 
3 tbsp plus 1 tsp soy sauce
2 tbsp plus 2 tsp lime juice (from 2 limes)
1-2 tbsp cooking oil (I used olive)
4 cloves garlic, minced
1-2 inches fresh ginger, grated 
1/2 cup chunky peanut butter
1 lb boneless, skinless chicken breasts
1 cup chicken broth 
1/2 tsp sugar 
1/2 tsp salt
1/8 tsp dried red pepper flakes
1 box spaghetti (I used whole wheat)
3 scallions, chopped

Directions:
In a medium glass dish, combine the 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp oil, garlic, and ginger.  Add the chicken and turn to coat.  Let this marinate for at least 10 minutes or up to overnight.

Meanwhile, in a medium saucepan, combine the peanut butter, chicken broth, sugar, salt, and dried red pepper flakes.  Pour the marinade from the chicken into the saucepan and heat to a simmer, whisking until it is smooth.  Add extra chicken broth or water if needed - I added about a cup of extra chicken broth.  Cook the chicken in a skillet or on a grill pan until it is cooked through.  Slice into 1/4 inch slices.

Cook the spaghetti according to package directions, then drain.  Toss with the peanut sauce and top with the chicken and scallions.

Source: Food & Wine 

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