Last night I sampled some Jamaican fare and tonight I took a trip all the way to
Spaghetti with Chicken, Broccoli and Thai Peanut Sauce (Adapted from Quick From Scratch Pasta Cookbook by Food & Wine Magazine)
3 T soy sauce
Zest and juice of 1 lime
1 T peanut oil
5 cloves garlic, minced
1 inch chunk of ginger, peeled and grated
3 boneless, skinless chicken breasts, cut into chunks
½ cup peanut butter and a handful of peanuts
1 cup chicken stock
1 tsp sugar
½ tsp red pepper flakes
3 scallions, chopped
1/3 cup chopped peanuts
3 stalks of broccoli, cut into florets and steamed
In a shallow dish, combine soy sauce, lime, oil, garlic and ginger. Add the chicken and marinate for 1 hr.
In a medium stainless steel saucepan, combine peanut butter, broth, sugar and pepper. Pour the marinade from the chicken into the sauce pan and bring the mixture to a boil.
Using a non-stick frying pan, cook the chicken, a few minutes on each side until fully cooked.
Cook spaghetti and steam broccoli.
Toss everything together and serve with chopped peanuts and scallions scattered over the top.