Ingredients
12 oz. spaghetti
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. peanut butter
1 tbsp. ketchup
1 tsp. honey
2 tbsp. canola oil
1 stalk celery, thinly sliced diagonally
1 carrot, thinly sliced diagonally
1 red pepper, thinly sliced
1/2 onion, thinly sliced
3 cloves garlic, minced
1 (10 oz.) can Chicken in Curry Sauce
1/4 cup chopped peanuts
2 green onions, thinly sliced diagonally
Instructions
Cook spaghetti according to package directions, reserving 1/3 cup pasta water; drain. Meanwhile, whisk together soy sauce, rice wine vinegar, peanut butter, ketchup and honey; set aside. In large sauté pan or wok, heat oil over high heat; cook celery, carrot, red pepper, onion and garlic, stirring, for 2 to 3 minutes or until vegetables are tender-crisp. Add soy sauce mixture; cook, stirring, for 1 minute. Add cooked pasta, reserved pasta water and chicken. Cook, tossing gently, for 2 to 3 minutes or until well coated and chicken is heated through. Garnish with peanuts and green onions. Tip: For extra spice, garnish with sliced red chili peppers.