Executive Chef Paul Kapner teaches our Food Service Training Academy students — and us — how to prepare healthy meals, like this dish of peanut noodles.
- 1 lb. boneless skinless chicken breasts
- ½ cup smooth peanut butter
- 2 tbsp. lite soy sauce
- 2 tsp. peeled garlic
- 1½ tsp. chili sauce
- 1 tsp. minced fresh ginger
- 8 oz. whole grain spaghetti
- 12 oz. fresh or frozen mixed vegetables
- Put a large pot of water on to boil for cooking pasta.
- Meanwhile, place chicken in a skillet or saucepan and add enough water to cover. Bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle (10 to 12 minutes).
- Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
- Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender (about 1 minute less than specified in the package directions). Add vegetables and cook until the pasta and vegetables are just tender (1 minute more). Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh.
- Stir the reserved cooking liquid into the peanut sauce. Add the pasta, vegetables and chicken. Toss well to coat.