Ingredients
1½tspcurry powder
2tbspThai chili garlic sauce,(Sriracha), or to taste
1½tspground cayenne pepper,or to taste
½tspground cinnamon
2tspsoy sauce
½lbspaghetti,uncooked
1tbsppeanut oil
2large chicken breast,halves, skinless, boneless, cut into 1-inch cubes
3½cupswater
2cupsextra chunky peanut butter
4green onions,coarsely chopped
½cupchow mein noodles
Preparation
Combine the curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, then set aside.
Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally until tender. Drain the spaghetti and set it aside.
Heat the peanut oil in a skillet or wok over medium-high heat until barely smoking, then drop in the chicken.
Cook and stir for 5 to 8 minutes until the chicken is just beginning to brown and the inside is no longer pink. Remove the chicken from the skillet, and set aside.
Stir together the peanut butter and 3½ cups of water in a saucepan over medium heat until the mixture is smooth and the peanut butter is melted.
Pour in the curry-chili sauce, and simmer, stirring occasionally, for 15 minutes, until the sauce is thickened.
Place the noodles in a large bowl, top with the chicken, and spoon the peanut sauce over top.
Sprinkle with green onions, garnish with chow mein noodles, serve, and enjoy!
