1/2 cup Fire Dust’d P’Nut But’r

1/4 cup soy sauce

3 Tbsp. red wine vinegar

3 Tbsp. water

1 Tbsp. honey

2 tsp. roasted sesame oil

1 Tbsp. peanut oil

1 lb. chicken breast, cut into chunks or strips

1 clove garlic, minced or put through press

1 cup sliced green and/or red peppers

1 cup julienne sliced zucchini

1 cup julienne sliced carrots

About 3/4 lb. spaghettini

In a small saucepan, combine peanut butter, soy sauce, vinegar, water, sesame oil, and honey. Stir until well blended and warm over low heat. In a large frying pan or wok, heat peanut oil. Add chicken and garlic and stir fry for 4 to 5 minutes. Add veggies and stir fry until crisp tender.

Meanwhile, cook pasta until just tender. Drain and place in warm serving bowl, then pour on peanut sauce and toss to coat pasta thoroughly. Top with chicken and vegetable stir fry. Serves 3 – 4

Special thanks to Karen Zanger of Cincinnati