Ingredients

450g boneless, skinless chicken breasts
1/2 cup Mayver’s Smooth Organic Peanut Butter
2 tbsp reduced-sodium soy sauce
2 tsp minced garlic
1 1/2 tsp chilli-garlic sauce, or to taste
1 teaspoon minced fresh ginger
225g whole-wheat spaghetti
345g fresh vegetable medley, such as carrots, broccoli, snow peas

Method

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.

Serve warm or chilled.