Ingredients
3tbspsoy sauce,plus 1 tsp
2tbsplime juice,plus 2 tsp, (from about 2 limes)
1tbspcooking oil
4clovesgarlic
¾tspground ginger
3chicken breasts,boneless
½cupchunky peanut butter
1cuplow-sodium chicken broth,canned, or homemade stock
½tspsugar
½tspsalt
1tspdried red pepper flakes
¾lbspaghetti
3scallions,including green tops
1cuppeanuts,chopped, optional
Preparation
In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger.
Add the chicken; turn to coat.
Let marinate at least 10 minutes.
Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes.
Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
Heat a grill pan over moderate heat.
Cook the chicken until browned and just done. This will be about 4 to 5 minutes per side.
Remove the chicken from the pan and let it rest for 5 minutes.
Cut crosswise into ¼-inch slices.
Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan.
Cook and slice the chicken in the same way.
In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
Drain the pasta and toss with the peanut sauce, chicken, and scallions.
Top with the chopped peanuts, if using.
