Directions

1. Season chicken thighs with salt and pepper and let sit while making the peanut sauce.
2. In a high-powered blender, add peanuts and Clebby’s Avocado Oil. Blend for a few minutes until the peanuts are mostly smooth then add in rice vinegar, maple syrup, sriracha, soy sauce, garlic cloves, a knob of ginger, lime juice, and water.
3. Blend again until smooth and creamy. Season to taste with salt and pepper, and add more water as needed to thin the sauce.
4. Heat a cast-iron skillet over medium-high heat. Add a tablespoon of regular neutral oil and add in seasoned chicken thighs. Sear on both sides for about 5-7 minutes until cooked through.
5. Remove the cooked chicken from the skillet and let it rest for at least 10 minutes before slicing.
6. Cook spaghetti according to package directions for al dente.
7. Drain the spaghetti and add it back to the pot. Pour in the peanut sauce and add the sliced chicken thighs. Toss to coat in the sauce, adding pasta water as needed to make it more saucy.
8. To serve, divide among bowls and top with thinly sliced green onions and chopped peanuts.