Thai Peanut Chicken with Spinach Salad

– by Jean Fisher

Spicy chicken in peanut sauce served with a spinach salad with tangy dressing.

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Thai Peanut Chicken with Spinach Salad

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Serves 4

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2 tablespoons & 2 teaspoons pineapple juice
2 tablespoons & 2 teaspoons orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon & 1 teaspoon sugar
2 teaspoons dried mustard
1/4 teaspoon coarse ground pepper
8 ounces boneless, skinless chicken
1 tablespoon & 1 teaspoon olive oil
1/4 cup California salad dressing, divided
2 cups water
2 cups chicken broth
1 tablespoon & 1 teaspoon soy sauce
1 tablespoon & 1 teaspoon peanut butter
2 ounces ounce carrots
6 ounces spaghetti, broken
4 ounces broccoli
16 snow peas
1/4 teaspoon red pepper flakes
2 ounces peanuts
1 ounces spinach leaves
2 ounces bean sprouts
2 ounces radish
4 slices onion

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From kitchen to table in 40 minutes.

Directions

Make salad dressing by combining the eight ingredients for the dressing together in a container with a lid. Cover tightly, shake and store in the refrigerator until ready to serve.
Cut chicken into cubes. Place olive oil in a skillet and add chicken. Turn burner on to medium heat.
Pour half the California salad dressing over
the top of the chicken. Stir and cook for five minutes.
Add remainder of California salad dressing, water, chicken broth, soy sauce and peanut butter to skillet. Increase heat to medium-high.
Slice carrots and add to skillet along with spaghetti. Cover and reduce heat to low. Simmer for 5 minutes.
Stir in broccoli and snow peas. Sprinkle in
red pepper flakes. Cover again and continue to simmer for another 5 minutes or until the spaghetti is tender.
Meanwhile rinse and drain spinach leaves. Arrange with bean sprouts, radish and onion. Take dressing from the refrigerator, shake
well and drizzle over salad.
Sprinkle peanuts over chicken, vegetables
and pasta. Stir and heat for another 30 seconds. Serve with spinach salad.