THAI CHICKEN PASTA
I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then cut it up and package it in small amounts suitable for recipes like this. When I want it, I just need to pull it out of the freezer and let it thaw. -Jeni Pittard, Canon, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.
Nutrition Facts : Calories 409 calories, Fat 10g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 474mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 6g fiber), Protein 33g protein.
CILANTRO CHICKEN AND SPICY THAI NOODLES
Provided by Aaron McCargo Jr.
Time 50m
Yield 4 servings
Number Of Ingredients 20
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.
ONE-POT THAI PEANUT CHICKEN PASTA
Keep dirty dishes to a minimum with this one-pot Thai pasta that's ready in just 30 minutes!
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
- Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
- Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.
Nutrition Facts : ServingSize 1 Serving
THAI PASTA WITH SPICY PEANUT SAUCE
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
THAI CHICKEN SPAGHETTI
I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.
Provided by TaraKD
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 52.8 g, Cholesterol 98.2 mg, Fat 26.7 g, Fiber 6.6 g, Protein 52.9 g, SaturatedFat 4.3 g, Sodium 2373.3 mg, Sugar 8.5 g
SPICY THAI CHICKEN PASTA
Make and share this Spicy Thai Chicken Pasta recipe from Food.com.
Provided by Iron Woman
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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 ASIAN CHICKEN PASTA
I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!
Provided by Normaone
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 T oil in a large saucepan over medium heat.
- Add garlic and jalapeno.
- saute 3 minutes until tender but not brown.
- Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
- Whisk until smooth and bring to a simmer.
- Remove from heat.
- Season with salt and pepper.
- This sauce can be made well in advance, covered and refrigerated.
- Heat remaining 1 T oil in a large skillet over medium high heat.
- Add bell pepper, mushrooms, and green onions.
- Saute 3 minutes.
- Add chicken and saute until cooked through,about 3 more minutes.
- Add sauce.
- Simmer until heated.
- Cook linguine in a large pot of boiling, salted water until al dente.
- Drain.
- Pour heated sauce over pasta and toss to coat well.
- Divide among plates and serve.
THAI CHICKEN PASTA
Categories Chicken Pasta Kid-Friendly Coconut Basil Broccoli Summer Bon Appétit Small Plates
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
- Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
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- Combine first 10 ingredients in a small saucepan. Bring to a gentle boil and simmer for 1 minute.
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