Combine all marinade ingredients (except chicken) into a large glass or plastic bowl and mix until smooth. The marinade should have a somewhat runny texture to it (think ranch dressing), so if yours is too thick just add a little bit of lukewarm water until it thins out. This will not effect the quality of the dish at all!

Add in the chicken tenderloins, making sure they are all covered completely.

Cover and store in the fridge to marinate for at least two hours. (I always leave mine overnight for Maximum Flavor, but whatever works for you!) When your chicken is done marinating, begin at step 4.

Preheat oven to 425°F

Spread chopped vegetables on a parchment-paper-covered baking sheet and sprinkle with salt, garlic powder and white pepper. Set aside.

Remove chicken from the fridge and check the solidity of the marinade. If it’s incredibly thick, don’t worry! That’s just what happens to peanut butter when it gets cold. How runny it is will determine how much oil you need to sear/how much marinade you can put in your pan. Thicker, more oil and less marinade in the pan (or it will burn); thinner, less oil and more marinade. Again, you can always stir a little lukewarm water into it to thin it out if needed.

Heat a small amount of vegetable oil in an oven-proof skillet on a medium-high setting. Sear chicken tenderloins on each side until lightly browned. (Be vigilant! I burn my marinade more often than I’m proud of. Don’t worry if it happens, though–it doesn’t effect the final dish, just gives it more color.)

Transfer the entire skillet with chicken/marinade and your baking sheet of vegetables into the oven, and set a timer for 25 mins.

Combine peanut sauce ingredients in a small saucepan and stir until smooth. Cover and bring to a boil at medium-high heat and then reduce heat to simmer until ready to serve. (AKA lower the temperature and then ignore it until everything is done. Covering the pot helps keep the sauce from thickening too much while you’re working on your pasta.)

Boil lightly-salted water for your pasta. Combine the olive oil, sesame oil, honey, ginger, and garlic in a small bowl. Cook pasta until al dente (about 7 minutes). Strain and combine with the other ingredients while warm, and set aside to cool slightly before serving.

By now, your vegetables and chicken should be done. Remove both from the oven and serve! Sprinkle your choice(s) of garnish over top and dig in!