Preheat grill to medium-high. Brush grill grate with oil.
Cook spaghetti in a large pot of boiling salted water according to package directions; drain and return to the pot.
Whisk together 1 tbs. soy sauce, 1 tbsp brown sugar, oil, and salt in a bowl; toss with chicken. Grill chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees, about 4 min per side; remove from grill and tent with foil.
Simmer broth, peanut butter, 2 tbsp. brown sugar, vinegar, lime juice, 1 tbsp soy sauce, ginger, and chili garlic sauce in a saucepan, whisking to combine, 1-2 min. Off heat, stir in cilantro and season with salt. Pour sauce over pasta and toss to coat.
Top each chicken breast with pasta and sambal; garnish with peanuts.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (24%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 136.9mg||42 %|
|Sodium 756.4mg||26 %|
|Potassium 1021.6mg||27 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 65.9g|
|Protein 70.1g||100 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 739
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