Cpk Inspired Thai Chicken Pasta Recipes

CPK INSPIRED THAI CHICKEN PASTA

Steps:

• Bring a pot of water to boil.
• Add 1-2 tbsp of salt to season the water.
• Cook pasta, al dente (I shoot for a minute shy of what the box says)
• Drain pasta and toss with 2 tbsp sesame oil.
• Pat dry the inside of the pot and add 1 tbsp of sesame oil.
• If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
• Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
• Saute for a minute or two until they have softened and barely start to turn color.
• Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
• Stir all the ingredients together and add the pasta back into the pot.
• Toss the pasta with the rest of the ingredients and serve!
• Garnish with remaining green onions if you chose to reserve some.

THAI CHICKEN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

THAI PEANUT CHICKEN PASTA

Steps:

• Bring a pot of water to boil.
• Add 1-2 tbsp of salt to season the water.
• Cook pasta, al dente ( a minute shy of what the box says).
• Drain pasta and toss with 2 tbsp sesame oil.
• Pat dry the inside of the pot and add 1 tbsp of sesame oil.
• If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
• Add the green onions, carrots, napa cabbage, purple cabbage, chicken, garlic and ginger.
• Saute for a minute or two until they have softened and barely start to turn color.
• Mix together the honey, peanut butter, soy sauce, vinegar and sambal oelek, (or sriracha), and pour into the pot.
• Stir all the ingredients together and add the pasta back into the pot.
• Toss the pasta with the rest of the ingredients and serve.
• Garnish with remaining green onions if you chose to reserve some, and chopped peanuts, if desired.

THAI CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.