Ingredients

1 tbsp vegetable oil
2 boneless, skinless chicken breasts
1 tsp sesame oil
2 cloves garlic, minced
1 cup red cabbage, thinly sliced
1 cup broccoli
1 cup snow peas
1/2 cup carrots, sliced
1/4 cup unsalted peanuts
1/2 pound whole wheat spaghetti noodles
1/4 cup Mayver’s Smooth Organic Peanut Butter
1/3 cup low sodium chicken stock
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sugar

Method

Whisk hot, but not boiling chicken stock into peanut butter. Add soy sauce, vinegar, sugar and mix.

Prepare noodles according to package directions.

In a nonstick pan, add vegetable oil. Saute chicken over medium-high heat until cooked through. Remove from pan. Add sesame oil and saute garlic until golden. Add vegetables; cook until tender. Return chicken to pan, and stir-fry for 3 minutes.

Toss noodles or veggies and chicken (or both!) in peanut sauce. Sprinkle with peanuts. Enjoy!