Saucy Thai Chicken Noodles

I found this recipe in one of my magazine subscriptions, Taste of Home, the June and July '11 issue. It called for beef (sirloin steak), but I felt like chicken and it worked well. Great nutty flavor and I think the sherry was the key to the sauce.


Saucy Thai Chicken Noodles

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 c soy sauce
2 T brown sugar
2 T sherry
2 garlic cloves, minced
1/4 t crushed red pepper flakes
3 drops hot pepper sauce (optional)
12 oz. uncooked spaghetti
1 lb. chicken breast or steak sirloin, sliced thin
1 1/2 t canola oil, divided
1/2 c thinly sliced fresh carrot
1/2 c julienned sweet red pepper
1 c fresh snow peas
2 green onions, sliced
1/4 c chopped salted peanuts
2 T minced fresh cilantro (optional)

In a small sauce pan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside. Cook spaghetti according to package directions.
In a skillet, stir-fry chicken in 1/2 tsp oil until no longer pink. Remove and keep warm. Stir fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onion; stir fry 2-3 minutes longer or until vegetables are crisp tender. Return chicken to skillet.
Drain noodles; add to pan and combine everything with sauce to coat. Sprinkle with peanuts and cilantro.