This easy and tasty dish can be made vegetarian, or you can add chicken or pork.

Total time:
Yield: 4-6 servings


3 T. garlic, minced

1/2 c. vegetable oil

1 c. smooth peanut butter (or half tahini, half peanut butter)

1/2 c. soy sauce

1/4 c. dry sherry

1/4 c. sherry or rice vinegar

1/4 c. honey

1/2 tsp. hot chili oil

2 T. dark sesame oil

1/8 tsp. cayenne pepper

1 lb. spaghetti

4 scallions, sliced diagonally (white and green parts)

1 yellow bell pepper, julienned

1 red bell pepper, julienned

6 split boneless chicken breasts

1 bunch broccoli, cut into florets

(If you are using chicken, place chicken breasts on cookie sheet, rub with olive oil, salt and pepper and bake for 20-15 minutes at 350 degrees. Set aside until cool enough to handle, then shred into bite-size pieces.)

Bring a large pot of salted water to a boil and blanch the broccoli for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking. Drain and set aside.

Put the garlic, ginger, vegetable oil, peanut butter (or tahini), soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.

Cook the spaghetti according to the directions on the package. Drain the pasta, place in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.