Peanut Soy Chicken, Cold Noodle, and Veggie Bowl

I swear that I could cover anything in spicy peanut sauce, and Joe would eat it. Not once did he comment on how many vegetables there were in this dish or how much green there was. My noodles were a little more lukewarm than cold, which is how I preferred them. This meal came together quickly and was plentiful. I added some Sriracha and reflected that below in the ingredient list. It's hard to go wrong with peanut sauce and noodles!

Peanut Soy Chicken, Cold Noodle, and Veggie Bowl
adapted source: A Year in the Kitchen

Ingredients

2 chicken breasts, pounded very thin

3 tbsp. creamy peanut butter, separated

1/2 c. lite soy sauce, separated
2 tsp Sriracha, separated

black pepper

6 oz spaghetti

1 can water chestnuts, sliced

1 bell pepper, sliced

1 bunch scallions, green parts only, sliced

1 6 oz. bag snap peas

1 bunch cilantro

Sesame seeds, sesame oil, grated ginger, or any other garnish

Preparation
Bring a large pot of water to a boil.
Preheat grill pan or skillet to medium-high heat.
In a shallow dish, whisk 2 tbsp. peanut butter with 1/4 c. soy sauce and 1 tsp Sriracha.
Microwave for 45 seconds if necessary, to loosen peanut butter.
Add black pepper, whisk.
Pound chicken thin between saran wrap.
Spray pan with nonstick spray.
Dip chicken in peanut sauce, then place on the grill pan. Cook for 4 minutes.
Drop the pasta in the water, cook for 6 minutes.
Chop the veggies.
In another large bowl, whisk together 1 tbsp. peanut butter, 1/4 c. soy sauce, 1 tsp Sriracha and pepper.
Again, microwave for 45 seconds if necessary.
Flip the chicken, cook for another 4 minutes, or until done.
If desired, during the last minute of cooking pasta, add the snap peas to take off the bite.
Drain and rinse with cold water, pour into the bowl with sauce. Toss to coat.
Add the veggies, toss again.
Take the chicken off the grill pan.
Plate the noodles, slice the chicken, place on top and sprinkle with sesame seeds.