This dish came about one night recently when I had some produce that needed to be used up in the fridge and I sat there thinking, “What can I cook that has broccoli, snow peas, and peppers in it?…”
Something Chinese-inspired came to mind but you won’t find any MSG-laced, fatty, fried fare here. This is a healthier take on Chinese takeout night!
There are so many deep, rich, sweet, savory, and mildly spicy flavors here, you’ll forget you’re practically eating a salad. I added carrots into the veggie mix, some lean roasted chicken breasts, and whole wheat spaghetti to really make it a meal. The big bonus? The leftovers are fantastic cold, right out of the fridge.
Chinese Chicken, Noodle, and Vegetable Salad
1 lb. whole wheat spaghetti
2 boneless skinless chicken breasts, trimmed of fat
1 tbsp. olive oil
2 c. broccoli, cut into bite sized pieces
2 c. snow peas, strings removed
red bell pepper, seeded and cut into strips
3 carrots, peeled, cut into matchsticks
3 tbsp. low-sodium soy sauce
1 1/2 tbsp. dark sesame oil
2 tsp. honey
1/2 tsp. grated fresh ginger
1/4 c. smooth natural peanut butter