Ingredients
-
1 pound chicken tenders
-
4 ounces whole-wheat spaghetti
-
2 10-ounce packages spiralized zucchini noodles (about 6 cups)
-
½ cup smooth natural peanut butter
-
3 tablespoons reduced-sodium soy sauce
-
1 tablespoon toasted sesame oil
-
2 teaspoons grated garlic
-
1 teaspoon grated ginger
-
½ - 1 teaspoon chile-garlic sauce or Sriracha
-
Sesame seeds and sliced scallions for garnish (optional)
Directions
-
Bring a large pot of water to a boil. Add chicken and spaghetti; cook, stirring occasionally, until the spaghetti is tender and the chicken is just cooked through, about 6 minutes. Transfer the chicken to a clean cutting board. Add zucchini noodles to the pot; cook, stirring, for 1 minute. Drain the zucchini noodles and spaghetti in a colander.
-
Meanwhile, whisk peanut butter, soy sauce, sesame oil, garlic, ginger and chile-garlic sauce (or Sriracha) to taste in a large bowl.
-
Shred the chicken with 2 forks or chop into bite-size pieces. Add the chicken, spaghetti and zucchini noodles to the sauce; toss until well combined. Serve topped with sesame seeds and scallions, if desired.
