In fact, I really wish I'd had her with me last night because I couldn't remember all her suggestions as I was cooking, and I realized later what I had missed and that dinner wasn't as good for it. Still, it was tasty and got good reviews from the family.
Sadly, I accidentally erased the pictures I took of dinner. I started a photography class last night and learned how to format my SD card. Which conveniently erases everything on it. So, you'll have to use your imagination.
12 oz spaghetti
2 tbsp sesame oil (or peanut oil)
2 boneless, skinless chicken breasts, cut into thin slices
1/2 bell pepper, sliced
1/2 onion, sliced
1/4 cup hot water (I used 1/2 cup chicken broth)
1/3 cup peanut butter
2 tbsp rice vinegar
1/2-1 inch knob of ginger, peeled and grated (or 1/2 tsp ground ginger)--I forgot this
1/4 tsp red pepper--and I forgot this
chopped green onions, for garnish
1. Cook pasta in a large pot of boiling water until done.
2. Meanwhile, heat oil in large skillet or wok. Add the chicken and garlic and stir-fry until chicken is no longer pink. Add veggies, water or broth, peanut butter, and vinegar. Stir-fry an additional 3-5 minutes until chicken is cooked through and vegetables are tender.
3. Drain spaghetti; return to pan. Add chicken mixture and toss. Serve with green onions sprinkled on top as garnish.
I really enjoy stir-frying. It's the one thing I learned to do in our Chinese cooking class, and while I may not do it perfectly, I do enjoy doing it. Maybe that's why this dinner appealed to me. And anything with peanutbutter is a big hit for my family.
The Verdict: 5 thumbs up. I was so disappointed that I forgot the ginger and red pepper because they would have added some flavor. But really, the flavor was good without them. I think next time I won't cook it quite as long and would add the ginger and pepper flakes, but I wouldn't change anything else.