680g teriyaki turkey steak
105 ml soy sauce
2 teaspoons finely chopped garlic
2 tablespoons vegetable oil
2 tablespoons SKIPPY^® Smooth Peanut Butter
2 tablespoons seasoned rice vinegar
2 teaspoons sesame oil
1/2 teaspoon finely grated peeled root ginger
1/2 teaspoon crushed chilli flakes
225g spaghetti, broken in half
455g carrots, cut into strips
1 red pepper, cut into short, thin strips
130g fresh mangetout, cut lengthwise into thin strips
Chopped roasted peanuts

Cut the turkey steaks in half lengthwise. In a large resealable food storage bag, combine the turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal the bag; refrigerate for 30 minutes to marinate.
Heat the barbecue to a medium heat.
To make the dressing, in small bowl, combine the remaining 180 ml soy sauce, the remaining 1 teaspoon garlic, the vegetable oil, peanut butter, vinegar, sesame oil, root ginger and chilli flakes. Stir in the peanuts.
Remove the turkey from the marinade; discard the marinade. Barbecue the turkey, turning occasionally, for 15 minutes or until it is no longer pink in the middle, the juices run clear and its internal temperature reaches 75°C. Cover with foil; let stand 10 minutes before slicing.
Cook the spaghetti according to the directions on the pack; drain.
Bring a small saucepan of water to the boil. Blanch the carrots, red pepper and mangetout in boiling water for 1 to 2 minutes or until crisply tender; drain. In a large bowl, toss together the turkey, spaghetti and vegetables. Serve with dressing.

This recipe serves 6.