A tasty sauce made with soy and peanut butter adds delicious Thai-flavor to this easy and quick meal combining grilled chicken, noodles, and vegetables.
Preparation Time
5 mins
Cooking Time
30 mins
Total Time
35 mins
Calories
418 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
Step 3
While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Step 4
Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
Step 5
Remove from the heat and season with salt and pepper. Drizzle lime juice over top.
Ingredients
¼ cup peanut butter
salt and ground black pepper to taste
2 cups chicken broth
3 tablespoons soy sauce
4 (5 ounce) skinless, boneless chicken breast halves
