Noodles with Satay Sauce

1 lb Spaghetti noodles, whole grain or regular, uncooked  

2 lb -3 lbs Chicken breast, boneless, skinless, fresh or frozen, raw, ¹⁄2" diced

2 lb 10 oz Broccoli, frozen, cut and thawed

³⁄4 cup Peanut butter, smooth

³⁄4 cup Water

³⁄4 cup Soy sauce, low-sodium 

¹⁄4 cup Cider vinegar

¹⁄4 cup Sugar, granulated

2 tsp Ginger root, raw, minced

4 cloves OR 2 tsp Garlic, fresh, minced

¹⁄2 tsp Red pepper flakes

4 tsp Cornstarch 

¹⁄2 cup Green onion with tops, fresh, chopped (optional)

¹⁄2 cup Cilantro, fresh, chopped (optional)

25 Lime wedges, fresh (optional) 

Red Pepper Flakes (optional)

Cook spaghetti noodles until al dente, breaking in half when added to boiling water. Do not overcook. Drain well. Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. Over medium–high heat, brown all sides of diced chicken, 10–15 minutes.

Add thawed and drained broccoli to the skillet and cook for 15 minutes, or until broccoli is tender, but not mushy.  

Prepare sauce:      

In a medium microwavable bowl, combine peanut butter, ¹⁄2 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes. Microwave sauce for 1 minute; whisk sauce and microwave for 1 more minute, whisk again. (Note: Sauce will look stringy.) In a small bowl, whisk remaining ¹⁄4 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 1 minute or until thick. Whisk until sauce is a smooth-thick consistency. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.     

In a large bowl, toss peanut sauce, chicken, broccoli, and noodles. Garnish each serving with a sprinkle of red pepper flakes,1 tsp of green onions, 1 tsp of cilantro, and one lime wedge  

Makes 25 ³⁄4 cup servings. Serve hot or cold.