Ginger-Peanut Chicken & Pasta Toss

I made this recipe last Friday for a friend and it took no time at all to put together. It’s really simple and a great meal for a weekday. This recipe comes to me from my lovely Aunt Donna who seems to have a great collection of recipes for easy and tasty meals.


  • 3 tbsp soy sauce
  • 3 tbsp peanut butter
  • 2 tbsp minced ginger root
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • Vegetable oil
  • 1 lb skinless, boneless chicken, cubed (breast or thigh)
  • 1 onion, small diced
  • 1 red bell pepper, thin sliced
  • A couple of good handfuls of spinach
  • 1 package egg noodles

Prep time: 30 minutes

Makes 2 large portions… if you’re serving more than 2 people, double it up.

Combine soy sauce, peanut butter, ginger, sugar, sesame oil, rice vinegar, and garlic in a small bowl. Set aside.

In a wok or large skillet, heat oil over high heat and add chicken and cook through. Remove chicken from pan, reserving any juices.

(now is a good time to put your pasta on to boil)

Add onion and peppers to pan and sauté for 3-5 minutes.

Reduce heat, return chicken and juices to pan along with peanut butter sauce. Toss to coat. Let simmer 2 minutes


Add spinach and toss until the spinach is fully incorporated and soft. (The spinach will look like a lot but it warms down to just about nothing.)


Serve over hot pasta!

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