Spicy Chicken Peanut Pasta

• 2 tsp (10 ml) peanut oil
• 3 garlic cloves, minced
• 2 tsp (10 ml) minced ginger
• 2 tbsp (30 ml) minced green onions
• 2 tbsp (30 ml) minced jalape o peppers
• 2 tbsp (30 ml) lite soy sauce
• 1/4 cup (60 ml) low-fat peanut butter
• 1 cup (225 ml) lite coconut milk
• 1/2 tsp (2 ml) Asian chili sauce
• 1 tbsp (15 ml) brown sugar
• 1/4 cup (60 ml) low-fat low-sodium chicken broth
• 1-1/2 lbs (.7 kg). boneless skinless chicken breasts, halved, and cut into 2" cubes
• 1/2 cup (125 ml) sliced shiitake mushrooms
• 1/2 cup (125 ml) julienned red pepper
• 1/2 cup (125 ml) sliced carrots
• 6 cups (1425 ml) cooked capellini pasta

1. Heat the oil in a heavy skillet over medium-high heat.
2. Add the garlic, ginger, green onions, and jalape os and saute for 4 minutes.
3. Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar.
4. Bring to a boil, lower the heat, and simmer for 5 minutes.
5. Set the sauce aside.
6. Heat the broth in another skillet over medium-high heat.
7. Saute the chicken in the broth for 5 minutes.
8. Add the mushrooms, red peppers, and carrots.
9. Saute until the chicken is done and vegetables are crisp, about 5 to 8 minutes.
10. Add the chicken and vegetable mixture to the sauce.
11. Toss the peanut sauce with the capellini and serve.

peanut oil, garlic, ginger, green onions, jalape o peppers, soy sauce, peanut butter, coconut milk, asian chili sauce, brown sugar, chicken broth, chicken breasts, shiitake mushrooms, red pepper, carrots, pasta

Taken from online-cookbook.com/goto/cook/rpage/00182B (may not work)