Recipe printed from Jenn's Food Journey, adapted from Food and Wine
1 Tablespoon vegetable oil
1/2 cup raw peanuts
1 jalapeno, roughly chopped (you can remove the seeds for less heat)
1 garlic clove, roughly chopped
1/4 teaspoon ground ginger
2 1/2 Tablespoons low sodium soy sauce
3 Tablespoons olive oil
2 Tablespoons rice vinegar
1 Tablespoon Sriracha chile sauce
1 Tablespoon granulated sugar
1/2 teaspoon sesame oil
1 large chicken breast, cut into bite size pieces
1 red bell pepper, stem and seeds removed, thinly sliced
10oz whole grain spaghetti
In a skillet, heat the vegetable oil. Add the peanuts and fry over moderate heat until golden, about 5-8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Pulse a few times to get the peanuts broke up a bit. Add the jalapeno, garlic, and ginger. Process until minced. Add the soy, olive oil, rice vinegar, Sriracha, sugar, and sesame oil. Process until smooth. Season with salt.
Meanwhile, cook pasta according to package directions; drain well. While the pasta is cooking, in the skillet you cooked the peanuts in, add the chicken and saute over medium high heat for about 3-4 minutes. Add red pepper and saute for 3-4 minutes or just until the pepper starts to soften.
Toss the noodles with the dressing and the red peppers until everything is well coated. Serve warm and enjoy!