Peanut Chicken Recipe

I have found that a lot of Peanut Chicken recipes are either complicated or too sweet. This is my variation of the recipe that my husband and I enjoy.

1 pound boneless, skinless chicken breasts cubed

½ cup crunchy peanut butter

2 tablespoons reduced-sodium soy sauce

1 teaspoon garlic/ginger paste

A squirt of lemon or lime juice

8 ounces angel hair pasta

1 cup frozen broccoli

½ cup frozen carrots

¼ cup frozen peas

Cook the pasta as directed on package.

Put frozen vegetables in a skillet with a little bit of extra virgin olive oil and cook on medium heat until tender.

Meanwhile, add soy sauce, garlic/ginger paste, half of the peanut butter and lemon or lime juice to large bowl. Microwave the bowl for 10 seconds then add chicken. Stir and coat the chicken with the mixture.

Add chicken and rest of the peanut butter to the skillet with the vegetables.

Add enough water to cover the chicken and simmer until chicken is no longer pink in the middle. Stir occasionally.

Drain the pasta then add chicken and vegetables to the pasta pot. Mix together well.