Servings: 6

INGREDIENTS:

• 2 tsp peanut oil
• 3 garlic cloves, minced
• 2 tsp minced ginger
• 2 Tbs minced green onions
• 2 Tbs minced jalapeño peppers
• 2 Tbs lite soy sauce
• 1/4 cup low-fat peanut butter
• 1 cup lite coconut milk
• 1/2 tsp Asian chili sauce
• 1 Tbs brown sugar
• 1/4 cup low-fat low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts, halved, and cut into 2″ cubes
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup julienned red pepper
• 1/2 cup sliced carrots
• 6 cups cooked capellini pasta

INSTRUCTIONS:

1. Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapeños. Saute for 4 minutes.
2. Add the soy sauce, peanut butter, coconut milk, chili sauce, and brown sugar to the skillet. Bring to a boil, then lower the heat and simmer for 5 minutes. Set the sauce aside.
3. Heat the chicken broth in another skillet over medium-high heat. Saute the chicken in the broth for 5 minutes.
4. Add the mushrooms, red peppers, and carrots to the skillet with the chicken. Saute until the chicken is cooked through and the vegetables are crisp, about 5 to 8 minutes.
5. Combine the chicken and vegetable mixture with the peanut sauce. Toss the peanut sauce with the cooked capellini pasta.
6. Serve and enjoy!

Here are some variations of the recipe:

1. Vegetarian Peanut Noodles: Skip the chicken and use tofu or tempeh as a protein alternative. You can also add more vegetables like broccoli, snap peas, or baby corn for added texture and flavor.
2. Shrimp Peanut Noodles: Substitute the chicken with cooked shrimp for a seafood twist. You can also add some crushed red pepper flakes for a spicy kick.
3. Thai Peanut Noodles: Add some Thai-inspired flavors by including a tablespoon of Thai red curry paste and a squeeze of lime juice to the peanut sauce. Garnish with fresh cilantro and chopped peanuts.
4. Spicy Peanut Noodles: Increase the amount of chili sauce or add some Sriracha to the sauce for an extra-spicy version. You can also toss in some sliced red chili peppers for more heat.
5. Sesame Peanut Noodles: Drizzle some toasted sesame oil over the finished dish for a nutty and aromatic flavor. Sprinkle toasted sesame seeds as a garnish.
6. Peanut Veggie Stir-Fry: Instead of mixing the sauce with pasta, stir-fry the cooked vegetables and chicken (if using) in the peanut sauce. Serve over steamed rice or quinoa.
7. Peanut Zucchini Noodles: Replace the traditional pasta with zucchini noodles (zoodles) for a low-carb and gluten-free option.
8. Peanut Rice Noodles: Swap the capellini pasta with cooked rice noodles for an authentic Asian touch.
9. Peanut Coconut Chicken Curry: Turn it into a curry by adding more coconut milk and some curry powder to the sauce. Serve over rice or noodles.
10. Peanut Ginger Chicken: Add extra minced ginger to the sauce for a stronger ginger flavor. Garnish with fresh cilantro and lime wedges.
11. Peanut Noodles with Broccoli and Tofu: Toss cooked broccoli florets and pan-fried tofu cubes with the peanut sauce. Garnish with sesame seeds and green onions.
12. Peanut Noodles with Grilled Vegetables: Grill or roast vegetables like bell peppers, zucchini, and eggplant. Mix them with the peanut sauce and noodles for a smoky and flavorful dish.
13. Peanut Noodles with Crunchy Veggies: Add shredded cabbage, bean sprouts, and julienned carrots for a refreshing and crunchy texture.
14. Peanut Noodles with Snap Peas and Shrimp: Stir-fry snap peas and cooked shrimp with the peanut sauce. Top with chopped peanuts and cilantro.
15. Peanut Noodles with Bok Choy and Mushrooms: Sauté bok choy and mushrooms in a little sesame oil and garlic. Toss with the peanut sauce and noodles.