Recipe: Spaghetti with Chicken Stir Fry and Thai-style Peanut Sauce (blender)

SPAGHETTI WITH THAI-STYLE PEANUT SAUCE

FOR THE PASTA:
Salt, for cooking the pasta
12 ounces thin pasta, such as thin spaghetti or angel hair
FOR THE THAI-STYLE PEANUT SAUCE:
2 cloves fresh garlic
Juice of 1/2 lime
1/4 cup creamy peanut butter
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger or bottled minced ginger
1 1/2 teaspoons red wine vinegar or cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons dark sesame oil
1/4 teaspoon red pepper flakes
FOR THE STIR FRY:
1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
8 ounces fresh bean sprouts
1 to 2 bunches scallions (for about 1 1/2 cups pieces)
2 cups (6 ounces) fresh snow peas or sugar snap peas
1/4 cup unsalted or lightly salted roasted peanuts, coarsely chopped (for serving)

Bring 3 quarts lightly salted water to a boil in a covered 41/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, according to package directions.

TO PREPARE THE PEANUT SAUCE:
Peel garlic. With blender on, drop garlic through opening in lid. Pour lime juice into blender container. Stop blender and add remaining sauce ingredients, along with 1/2 cup water. Pulse on high speed until ingredients are just combined, about 5 seconds. Scrape down sides and pulse three or four more times. Set peanut sauce aside.

TO PREPARE THE STIR FRY:
Meanwhile, if chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes.

While chicken defrosts, rinse and drain bean sprouts. Cut scallions into 1-inch pieces, using whites and enough green tops to make 1 1/2 cups.

Heat oil in an extra-deep 12-inch skillet over medium heat.

Cut chicken into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until chicken turns white on the outside, 4 minutes.

Add snow peas and scallions to skillet. Cook, stirring constantly, until chicken is no longer pink in center and snow peas are bright green, about 2 minutes.

Add bean sprouts and peanut sauce to skillet and reduce heat to low. Stir to mix well and simmer until ready to serve.

TO ASSEMBLE AND SERVE:
When pasta is done, drain in a colander. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. Divide among four plates. Sprinkle with chopped peanuts and serve.

Start to finish: 25 minutes

Servings: 4
Source: Cheap. Fast. Good! by Beverly Mills and Alicia Ross