Cashew Chicken Noodles with Coconut Peanut Sauce

For better or worse, one of my favorite things to eat for lunch is a PB&J. I think it stems back to my high school days when our lovely lunchroom ladies whipped up this magical concoction of peanut butter and jelly that was a party in my mouth, and put it on two pieces of Sunbeam {the white bread to beat all other white breads}. They would only sell this amaze-balls delicacy AFTER you had eaten a real lunch. Fortunately, I was told early in my high school career, that if you flash a lunch box and a smile they would sell it to you anyway. And so began my love affair with peanut butter and jelly. My lunch time PB&J {or rather peanut butter and honey} has come a long way since the days of those super refined, albeit tasty, sandwiches. However, when I moved to Germany, I had a bit of a crisis.

You see, Germany does not share my love of peanut butter. When I first moved to Germany, I was living in a small village with my host family. After searching high and low for peanut butter in said small village, I decided to give ‘Erdnuss-Sauce’ a go. For future reference, ‘Erdnuss-Sauce’ is satay sauce—not peanut butter–and it tastes awful when mixed with jam.

After complaining about it incessantly to my English speaking friends and a failed attempt at making my own, I eventually found the American aisle at the stores in the city and now have a healthy supply of peanut butter on hand. I know you were worried.

However, I still had this jar of satay sauce in my cupboard waiting to be used. This recipe was the perfect thing. It is a super quick meal that is perfect for a busy week night and has become one of our go to meals. When we finished up that jar, I decided to try my hand at making my own healthier, less processed version. It was perfection and, even with making my own satay sauce, it still can be knocked out in less than 30.

Cashew Chicken Pasta

{Adapted for two from Armommy}

The Pasta
4 ounces {100 grams} whole wheat pasta
½ of a red pepper, cut into strips

The Protein
1 Tbsp olive oil
1 chicken breast
salt and pepper for seasoning
¼ cup of cashews

The Sauce
{barely adapted from Kitchen Thymes}
1/3 cup crunchy peanut butter
1/3 cup coconut milk
1 tsp honey
1 Tbsp soy sauce
juice from ½ a lemon
1 Tbsp olive oil
sriracha sauce to taste {we use about 2 tsp}

Start by heating up a deep sauté pan on medium heat.

Put the pasta on and cook according to the directions on the package {usually 11 to 13 minutes}.

While the pasta is cooking, slice your red peppers and set them to the side. You’ll add the red peppers to the pasta for the last 4-5 min of cooking.

Cut the chicken into bite sized pieces and season with salt and pepper. Add the olive oil to the pan and throw in the chicken. Cook until the chicken is nice and brown {about 4 minutes on each side if your pan was good and hot}.

While the chicken and pasta are cooking you can whip up your peanut sauce. Add everything {except the sriracha sauce} to a bowl and whisk until it is all mixed together. Add a bit of sriracha. Whisk and taste. Repeat until you have the right amount of heat for you. {If you don’t have sriracha sauce red chili flakes will do the trick too.}

Once the chicken is cooked, remove the pan from the element and add the cashews and drained pasta and peppers. Mix in the peanut sauce, add a bit of fresh black pepper, and you’re finished!

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