This is an easy, nutritious dish with Asian flavors. It can be made with meat added for a one course meal, or with only veggies for a side dish or vegetarian meal.
1/2 lb. whole wheat spaghetti or linguini, cooked
2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
6-7 cups (approx.) cut veggies of your choice (I like 1 c. carrots, 1-1/2 c. snow peas, 2 c. mushrooms, 3/4 c. red pepper, 1 c. baby bok choy, 3/4 c. green onions)
1-2 tablespoons canola oil
1/4 c. (or more) chicken broth (use water for vegetarian version)
1/4 c. soy sauce
1 c. peanut sauce (view that recipe online at www.TheYummyLife.com/recipes/16)
Unsalted, roasted peanuts, chopped
In large skillet or wok, stir fry chicken in 1-2 T. oil. Remove from pan. Stir fry veggies in batches in same skillet (add more oil, if necessary). Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to skillet and stir to remove brown bits from bottom of pan. Add peanut sauce and whisk together. Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency. Add cooked spaghetti, chicken and veggies; toss with tongs. Heat through and serve. If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.