Instructions

1. Heat water to a rolling boil.
2. Break spaghetti noodles in half. Slowly add noodles to boiling water. Stir constantly until water returns to a boil. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well.
3. Coat a medium skillet with nonstick cooking spray.
4. Heat the skillet on medium-high heat. Brown all sides of diced chicken on medium-high heat for 8-10 minutes.
5. Add broccoli to the skillet and cook for 10 minutes, or until internal temperature of diced chicken reaches 165 °F and broccoli is tender, but not mushy.
6. Prepare Sauce:
7. n a small microwavable bowl, combine peanut butter, 2 tablespoons of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes.
8. Microwave sauce for 30 seconds; remove from the microwave, whisk sauce and microwave for 30 more seconds, whisk again. (Note: Sauce will look stringy.)
9. In a small bowl, whisk remaining 1 tablespoon warm water with cornstarch to make a slurry (thin paste). Be sure cornstarch is fully dissolved in the water before adding the slurry it to the sauce.
10. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 30 seconds or until thick. Whisk until sauce is a smooth-thick consistency.
11. In a large bowl, toss peanut sauce, chicken, broccoli, and noodles.
12. arnish each serving with 1 teaspoon of green onions, 1 teaspoon of cilantro, and one lime wedge (optional).
13. Serve 3/4 cup. Serve hot or cold.
14. **Critical Control Point: Hold for hot service at 140 °F or higher. **Critical Control Point: Hold for cold service at 40 °F or lower.

• Servings : 6 servings
• Recipe Type : Entrees