The sauce and pasta cook at the same time, and dinner is on the table in about 20 minutes.
I use ground chicken in the recipe, but ground pork is a tasty alternative.
After it’s browned, the chicken is seasoned with green onions, garlic and ginger.
The dish gets its spice from Sriracha sauce, which is available near the Asian ingredients in most supermarkets. This hot and tangy sauce has a hint of sweetness, and I’m using it in recipes this week and next. If you follow the recipe exactly and use a tablespoon of the sauce, the dish won’t be overly spicy. Add more if you like more heat.
The sauce is completed with chicken broth, soy sauce, hoisin sauce, lime juice and peanut butter. Other nut butters can stand in for the peanut butter for those allergic to peanuts.
Pick up a fruit salad from the produce section to complete your menu.