This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.
Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.
In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.
Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.
Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.
Pair these noodles with Crisp Asian Broccoli for a complete meal.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Wonderful. Easy. A hit with my friends. Will make again!
I made half the recipe, and it worked well. I halved all ingredients except for the brown sugar; half would have been 2 tablespoons and I only added one. I used regular reduced-sodium soy sauce and added a little piece of fresh ginger to the processor. I tasted the sauce and thought it needed something so I added about 1/2 tsp fish sauce. I see now that the directions say to add salt that is not in the ingredient list! I did not notice that before and didn't add the salt. I think the fish sauce added better flavor than plain salt. I also added some shredded raw carrot. We enjoyed this.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?