Ingredients
2 cloves garlic, minced
Juice of 1 lime
3 tbsp. low-sodium soy sauce
2 tbsp. extra-virgin olive oil
1 tbsp. grated fresh ginger
1 tbsp. packed light brown sugar
2 tsp. toasted sesame oil
1 1/2 lb. skinless, boneless chicken breasts (about 3)
1/2 c. smooth peanut butter
2 cloves garlic, minced
Juice of 1/2 lime
1 tbsp. low-sodium soy sauce
1 tbsp. rice wine vinegar
2 tsp. grated fresh ginger
2 tsp. sriracha
1 tsp. toasted sesame oil
1/2 tsp. sesame seeds
6 tbsp. warm water
Kosher salt
1 lb. fusilli
1/4 medium head of purple cabbage, sliced
1 red bell pepper, chopped
1 large carrot, grated
1 small cucumber, cut into half-moons
2 scallions, thinly sliced
1/4 c. packed fresh cilantro, chopped
1/4 c. roasted unsalted peanuts
1 tsp. toasted sesame seeds
Preparation
Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.Step 2Meanwhile, in a large skillet over medium heat, cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Let cool 5 minutes, then cut into bite-size pieces.Step 3Return pasta to pot or a large bowl. Add peanut dressing while pasta is still warm. Add 2 tablespoons reserved pasta water and stir to coat, adding more as needed to loosen dressing and coat noodles. Add chicken, cabbage, bell pepper, carrot, cucumber, scallions, and cilantro and toss to combine.Step 4Serve warm or chilled. Top with peanuts and sesame seeds when ready to serve.
If you love a peanut sauce, try our chicken satay next. Have you tried this yet? Let us know what you think in the comments below.
