Lunch: Spaghetti with Chicken and Thai Peanut Sauce

This nutty, salty and vaguely spicy sauce is a lively partner to kitchen staples, spaghetti and chicken breast.

This recipe includes superfoods such as:

Nuts

Health benefits of Spaghetti with Chicken and Thai Peanut Sauce

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 tbsp. plus 1 teaspoon soy sauce
2 tbsp. plus 2 teaspoons lime juice (from about 2 limes)
1 tbsp. Cooking oil
4 cloves garlic
3/4 tsp. ground ginger
3 boneless
1/2 c. chunky peanut butter
1 c. canned low-sodium chicken broth or homemade stock
1/2 tsp. sugar
1/2 tsp. salt
.13 tsp. dried red-pepper flakes
3/4 lb. spaghetti
3 scallions including green tops
1/3 c. Chopped peanuts (optional)

Instructions

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, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-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 until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.
Wine Recommendation: A little bit of sweetness in the wine would be great with the Asian spices here. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany has just the touch and good acidity.

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