Today is Peanut Butter Day! Did you know peanuts are one of nature's brain foods? It's loaded with B-vitamins and minerals that help boost your memory, lift your mood, and give you energy. Plus, it’s one of the kitchen’s most versatile ingredients. Have it sweetened with honey to spread onto a sandwich, simply chopped up or left whole to add to salads and stir fries; or you could go for it ground up, seasoned, and then made into a sauce for a kare-kare or this savory pasta dish that should be a hit with peanut butter lovers anywhere.

Spaghetti With Szechuan Chicken & Peanut Sauce

Takes 35 minutes
Makes six main-dish servings

454 g. whole wheat spaghetti
1 tsp. vegetable oil
2 bunches spring onions, cut into 1/2-in. pieces
454 g. ground chicken-breast meat
2 Tbsp. peeled grated fresh ginger
3 garlic cloves, crushed
340 – 454 g. shredded broccoli, cauliflower, carrot, and cabbage
1 3/4 c. chicken broth
1/3 c. stir-fry sauce
1/4 c. natural peanut butter
Hot pepper sauce (optional)

1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
2. Meanwhile, in 12-inch skillet, heat oil over high heat. Add spring onions and cook one to two minutes or until wilted, stirring. Transfer to a bowl.
3. In same skillet over high heat, cook chicken, ginger, and garlic three minutes or until chicken is no longer pink, stirring to break up chicken.
4. Stir in vegetable blend, broth, stir-fry sauce, peanut butter, and spring onions; heat to boiling. Reduce heat to medium and cook six to eight minutes or until vegetables are tender-crisp and sauce thickens slightly, while stirring.
5. Drain spaghetti; return to saucepot. Add chicken mixture and toss to combine. Serve with hot pepper sauce if you like.

(Photograph by James Baigrie. Food styling by William Smith. Prop styling by Gerri Williams. Text reprinted from US Good Housekeeping. Adapted for use for Female Network.)