Recipes

Ingredients

• 1 spaghetti box
• 1 tbsp olive oil
• 6 boneless, skinless chicken thighs (1-inch chunks)
• 2 cups shredded cabbage
• 2 carrots, peeled and shredded
• 2 green onions, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp chopped peanuts 

For the Sauce:

• 1/3 cup peanut butter
• 1/4 cup reduced-sodium soy sauce
• 3 cloves garlic, minced
• 2 tbsp honey
• 1 tbsp grated ginger (can be fresh or canned) 
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sriracha (optional)

Directions

1.  In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, and sesame oil.
   • Sriracha, if used; set aside. 
2. In a large pot of boiling water, add spaghetti/noodles until cooked.
   • Drain water when done cooking.
3. In a large skillet, add olive oil over medium heat.
   • Add chicken to skillet and cook until golden, about 3-5 minutes.
4. Add cabbage, carrots, and green onions.
   • Stir ingredients until heated throughout, 1-3 minutes.
5. Stir peanut butter sauce mixture onto spaghetti/noodles until distributed evenly.
6. Serve immediately.
   • Garnish with peanuts and herbs as desired.

Total Cost: $9.72 - About $1.62/Person

Serves: 6