Noodles with chicken in peanut sauce

Ingredients:

• 4 thin, skinless, boneless chicken breasts (approximately 450g)
• 1 tbsp. l. + 2 tsp. sambal-olek
• 2 tbsp + 1 tsp lightly salted soy sauce
• 1/3 cup creamy peanut butter
• 2 tbsp. l. rice vinegar
• 200 g of thin spaghetti
• 3 small bunches bok choy, chopped
• 2 tablespoons of vegetable oil
• 110 g snow peas, halved diagonally
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced

Preparation:

1. Bring a large pot of water to a boil. Combine the chicken with 1 teaspoon sambal oelek, 1 teaspoon soy sauce, and a pinch of salt and black pepper. In a separate bowl, combine the remaining 2 teaspoons sambal oelek with 2 tablespoons soy sauce, peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt, and freshly ground black pepper to taste.
2. Salt the boiling water and add the spaghetti. Cook for 1-2 minutes less than the package directions for al dente, adding the bo choy during the last 2-3 minutes of cooking. Pour 1 cup of water into a separate bowl, then drain the contents in a colander.
3. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until cooked through, 3-4 minutes per side. Transfer to a cutting board.
4. Return the skillet to medium heat and add the remaining 1 tablespoon vegetable oil. Add the peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy, a pinch each of salt and black pepper; cook, stirring, for 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved pasta water. Stir to coat, adding more water as needed. Add most of the green onions, reserving 2 tablespoons for serving. Season with salt to taste.
5. Slice the chicken. Divide the noodles and chicken among bowls. Drizzle with the remaining peanut sauce and sprinkle with green onions.
   
   Note
   
   If you have a peanut allergy, use almond butter instead of peanut butter, adding a little more water if necessary.