I love Asian food. It rivals Italian food and I'm not really sure which is my favorite. I think it just depends on the day. Anyway, when I found this recipe on the Northwest Noshings web site, I knew it was something we had to have. I've made many versions of peanut sauces over the past couple years and this one definitely scored high on our list. I did make a few small changes to the original recipe so here's mine. Make this.... you won't be sorry!
2 garlic cloves, minced
2 jalepeno chiles, seeded, minced
1 1/2 cups unsweetend light organic coconut milk
1/3 cup creamy natural peanut butter
1/3 cup low sodium soy sauce
2 TBSP lime juice
2 TBSP oriental sesame oil
2 TBSP minced, fresh ginger
1 TBSP honey
1 1/2 tsp hot sauce
1 small diced red bell pepper
1 shallot, diced
1 head of broccoli, chopped
9 oz. skinless, boneless chicken breast, cut into 1/4 inch wide strips
12 oz. whole wheat spaghetti
1/4 cup toasted sesame seeds
Combine the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and Tabasco in a medium-sized bowl and whisk until smooth. Add it to the garlic and jalapenos. Bring to a simmer. Remove from heat and season to taste with salt and pepper.
Heat the remaining oil in pan. Add the chicken and cook through, then add in the broccoli and sliced shallot and saute about 3 inutes. Put the sauce back into the pan and stir it together.
Top the pasta with 1/4 of the mixture and top with about a tablespoon of sesame seeds.