Spicy Thai Chicken Linguine Recipes

SPICY CHICKEN LINGUINE

Steps:

• In a large saucepan, melt butter. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheeses. Cook and stir for 8-10 minutes or until cheese is melted., Meanwhile, cook linguine according to package directions. Add chicken and chilies to cheese sauce; cook 5 minutes longer or until heated through. Drain linguine; top with chicken mixture.

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.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

SPICY THAI BASIL CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
• Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
• Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

LINGUINE WITH SPICY CHICKEN SAUCE

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
• Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.

SPICY THAI CHICKEN LINGUINE

Steps:

• In a food processor, combine the cilantro, jalapeno pepper, garlic, ginger, salt oil, and lime juice. Process to a smooth puree.
• Transfer 1/4 cup of the puree to a shallow bowl, add hte chicken and toss.
• Broil the chicken about 4 inches from heat, turning once, until just done. About 8 minutes.
• Let the chicken rest for 5 minutes. Cut into 1/4 in slices across the grain.
• In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
• Toss the pasta with the chicken and remaining cilantro puree. Serve.

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.

SPICY THAI CHICKEN PASTA

Steps:

• Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
• Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
• In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
• Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
• Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
• Soak skewers in water for at least 10 minutes.
• Remove chicken from marinade and weave onto skewers; discard marinade.
• Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
• Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
• Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
• Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
• Place pasta on large platter.
• Top with skewers of cooked chicken.

SPICY THAI CHICKEN

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.

SPICY THAI PASTA

Steps:

• Combine first 12 ingredients in a saucepan.
• Cut chicken into bite size pieces.
• Take 3 tablespoons of the marinade and add it to the chicken.
• Marinate the chicken in the refrigerator for 30 minutes.
• Cook pasta and steam broccoli.
• Saute chicken until thoroughly cooked.
• Warm marinade.
• Combine the chicken, broccoli and marinade - enjoy!
• Top with peanuts (optional).

SPICY CHICKEN LINGUINE

Steps:

• Heat oven to 350°F.
• Place butter in a 13x9 inch baking pan; place in oven to melt.
• Place onions in baking pan; toss in butter.
• Roast 10 minutes.
• Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
• Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
• Season with salt and black pepper.
• Cover pan with foil; bake until chicken is almost done, about 20 minutes.
• Meanwhile, cook linguine according to package directions until just tender, drain.
• Transfer chicken to a plate.
• Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
• Place chicken on top of pasta-spinach mixture.
• Bake, uncovered, to heat through, about 10 minutes.