Thai Peanut Chicken Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 - 8
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Course
Main Course
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Cuisine
Asian
Thai Peanut Chicken Pasta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 16 oz spaghetti cooked al dente, per instructions, thin
- 2 tbsp sesame oil divided
- 5 chicken thigh cut into bite-sized pieces, boneless, skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup carrot julienned
- 5 scallions chopped (white parts separated from the green parts)
- 2 garlic minced, large cloves
- 1 tbsp ginger minced, peeled, fresh
- 2 cups Napa cabbage sliced
- ¼ cup peanut butter creamy
- ¼ cup soy sauce
- 3 tbsp rice vinegar unseasoned
- 2-3 tbsp honey to taste
- 1 tsp Sriracha sauce more if desired
Instructions
- Cook the spaghetti, al dente in a large pot of salted boiling water, per instructions.
- Drain and toss well with 1 tablespoon of sesame oil.
- While the spaghetti is cooking, heat a large skillet over medium-high heat with 1 tablespoon of sesame oil.
- Once the pan is HOT, add the chicken thigh pieces then season with sea salt and freshly cracked pepper lightly.
- Cook, stirring often, for 4-5 minutes, or until cooked through.
- Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute.
- Add napa cabbage and toss to combine.
- Add the soy sauce, peanut butter, vinegar, honey, and sriracha.
- Mix until well combined, making sure to coat the chicken and veggies.
- Add the cooked spaghetti, toss to coat evenly.
- Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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