This is an impressive and yummy dish to make for company. I like to plate it by piling the spaghetti in the center of the plate, gently placing the chicken breast on top of the noodles in the center, and topping it all off with a small pile of sambal on top.
Makes 4 servings.
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon peanut oil
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (5 to 6 ounces each)
8 ounces dry spaghetti
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon chili garlic sauce
1/2 cup minced fresh cilantro
salt to taste
1/4 cup dry roasted peanuts, chopped
Preheat grill to medium-high; bring a large pot of salted water to a boil for the spaghetti. Combine 1 tablespoon soy sauce, 1 tablespoon brown sugar, oil, and salt in a bowl. Toss with chicken and grill 3 to 4 minutes per side, or until cooked through. Remove chicken from grill and tent with foil while preparing other ingredients.
Cook pasta according to package instructions; drain and return to the pot. Meanwhile, heat broth, peanut butter, 2 tablespoons brown sugar, vinegar, lime juice, 1 tablespoon soy sauce, ginger and chili garlic sauce in a saucepan over medium, whisiking to combbine. Bring to a simmer and cook 1 to 2 minutes. Off heat, stir in cilantro and salt, then pour sauce over pasta and toss to coat.
Top each chicken breast with pasta and sambal (or pile spaghetti and place chicken and sambal on top). Garnish with peanuts.
CUCUMBER SAMBAL
Makes 1-3/4 cups
1 cup cucumber, seeded, diced small
1/2 cup scallions, thinly sliced thin
1/4 cup red bell pepper, diced small
Toss all ingredients together in a bowl. Chill until ready to serve.
For a printable version of this recipe, go here.