Peanut Soy Chicken and Veggie Bowl

I absolutely love the chicken pad thai from Pei Wei and this is a pretty good imitationton of it. Yum!

2 chicken breast, pounded very thin
3 tablespoons creamy peanut butter
1/2 cup soy sauce
Pepper
1/2 box thin spaghetti
1 can water chestnuts, sliced (skipped these)
1 orange bell pepper, sliced
1 bunch scallions, sliced
1 6 oz. bag snap peas
1 bunch cilantro
Sesame seeds, sesame oil, grated ginger or any other garnish of your choice

Bring a large pot of water to boil. Preheat grill pan to medium-high heat. In a shallow dish, whisk 2 tablespoons peanut butter with 1/4 cup soy sauce (microwave PB for about 45 seconds to loosen, if necessary). Add pepper, whisk. Pound chicken thin between plastic wrap. Spray pan with non-stick spray. Dip chicken in peanut sauce, then place in pan. Cook for 4 minutes. Meanwhile, cook pasta and chop veggies. In another bowl whisk together remaining PB, soy sauce and pepper. Flip chicken, cook another 4 minutes, or until done. If desired, during the last minute of cooking pasta, add snap peas to take off bite. Drain and rinse pasta with cold water. Pour into the bowl with sauce. Toss to coat. Add veggies and toss again. Remove chicken from pan, slice and add to pasta. Top with garnish and serve.

Source: ashleescooking.blogspot.com