Directions

• Step 1: Cook the Spaghetti - Begin by cooking the spaghetti noodles according to the package instructions. Once cooked, drain and set aside.
• Step 2: Prepare the Chicken - In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Season the chicken breasts with salt and freshly ground black pepper on both sides. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until the chicken is cooked through and golden brown. Remove from the skillet and let it rest before slicing it into bite-sized pieces.
• Step 3: Sauté the Vegetables - In the same skillet, add the remaining sesame oil. Once hot, add minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the julienne carrots, chopped red bell pepper, napa cabbage, and red cabbage. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
• Step 4: Make the Sauce - In a mixing bowl, combine honey, creamy peanut butter, low-sodium soy sauce, rice vinegar, and Sriracha hot sauce. Stir until smooth and well combined.
• Step 5: Combine Everything - Add the cooked spaghetti and sliced chicken back into the skillet with the sautéed vegetables. Pour the sauce over the top and toss everything together until the noodles are well coated with the sauce.
• Step 6: Serve and Garnish - Remove from heat and serve the Thai Peanut Chicken Pasta in bowls. Top with chopped green onions, fresh cilantro, and dry roasted peanuts for added crunch and flavor.