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I love peanut butter in any dish or even plain on a spoon! I was beyond excited when my niece Gitel A. suggested this side dish, especially since it was a perfect accompaniment to the Asian Ribs below. Daring, different, and delicious!
1/4 cup sesame seeds
1/4 cup Gefen Chunky Peanut Butter
2 medium cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 tablespoon minced fresh ginger or 1-2 cubes Dorot Gardens Frozen Ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot pepper sauce
2 tablespoons light brown sugar
boiling water
1 pound (1/2 kilogram) chicken cutlets
2 tablespoons Gefen Sesame Oil
2–3 scallions, thinly sliced
1 large carrot
10 ounces (280 grams) Tuscanini Spaghetti, cooked according to package directions
Toast sesame seeds in a small frying pan over medium heat, stirring frequently, until golden and fragrant, about 10 minutes.
Place one tablespoon of the sesame seeds in the food processor with the knife attachment.
Add peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar.
Blend until smooth.
With machine running, add boiling water one tablespoon at a time (I used three tablespoons), until creamy.
Set aside.
Heat oven to grill.
Broil chicken cutlets, four minutes on each side, until lightly browned.
Cool slightly.
Using two forks, shred chicken into bite-size pieces and set aside.
In a large bowl, toss cooked spaghetti with sesame oil until evenly coated.
Add shredded chicken, scallions, carrots, and sauce, and combine well.
Sprinkle with reserved sesame seeds.
Serve warm or room temperature.
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