Instructions

1. 1

   Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, maple agave blend, grated ginger, minced garlic, and 1 tablespoon of Trader Joe's Chili Onion Crunch. Gradually whisk in 1/4 cup of water until the sauce is smooth and reaches your desired consistency. Add more water if needed to thin it out.

   ⏱️ 5 min

   
2. 2

   Cook the noodles: Bring a large pot of salted water to a boil. Add the Trader Joe's Organic Spaghetti and cook according to package directions until al dente. Drain well and set aside.

   ⏱️ 10 min

   
3. 3

   Cook the chicken and broccoli: While the noodles are cooking, heat 1 tablespoon of Trader Joe's Peanut Oil in a large skillet or wok over medium-high heat. Add the cut chicken breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Add the Trader Joe's Organic Broccoli Florets to the skillet with the chicken and cook for another 3-5 minutes, until the broccoli is tender-crisp.

   ⏱️ 10 min

   
4. 4

   Combine and serve: Add the cooked spaghetti and the peanut sauce to the skillet with the chicken and broccoli. Toss everything together until the noodles and chicken are evenly coated with the sauce. Cook for 1-2 minutes, stirring constantly, to heat through.

   ⏱️ 3 min

   
5. 5

   Garnish and enjoy: Divide the spicy peanut chicken noodles among serving bowls. Garnish with chopped Trader Joe's Roasted Salted Peanuts, sliced green onions, a lime wedge, and an extra sprinkle of Trader Joe's Chili Onion Crunch, if desired.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)