This came out so yummy!  You can pretty much use any kind of veggies you like, I just happened to have cauliflower and peas on hand. You can also substitute the chicken for tofu if you prefer all vegetarian.  And the sauce is so versatile- watch for the chilled version this summer in a special salad!

Ingredients:

1 lb boneless chicken chopped into bite-sized pieces (breast or thigh meat or both)
1 lb cooked thin spaghetti
1 head of cauliflower, steamed (or 1 bag of the frozen, defrosted)
1 bag of frozen sweet peas, defrosted
4 cloves of garlic, chopped
1 scallion, chopped
2 tablespoons fresh ginger, minced
1 cup peanut butter
1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon Vietnamese chili sauce (2 if you like it extra hot)
2 tablespoons sesame oil
Olive oil
Salt/pepper

Method:

In a large skillet, add chicken and a little pinch of salt/pepper to a few tablespoons of olive oil and cook for about 10 minutes on medium heat, until browned.  Steam veggies and cook spaghetti as well.  While all of that is working, wisk together peanut butter, soy sauce, vinegar, chili sauce, sesame oil, and garlic in a bowl.  Once chicken is cooked, add the veggies and sauce and saute on medium low until sauce is warmed through; toss with spaghetti.  Garnish with the chopped scallions and serve.  You can also add some chopped peanuts and/or toasted sesame seeds.