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
PASTA WITH PEANUT SAUCE
This pasta dish has a slightly Asian flavor, and is spicy.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 9
Steps:
- Cook angel hair pasta in a large pot of boiling water until al dente.
- Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
- Saute chicken until done. Set aside.
- Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
THAI CHICKEN PEANUT NOODLES
Thai Chicken Peanut Noodles is a light and easy Thai dish with a spicy, creamy peanut sauce. It's tossed with crunchy veggies, pasta and chicken!
Provided by Krista
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together reduced fat peanut butter, fresh lime juice, low sodium soy sauce, brown sugar, chopped fresh cilantro, chopped fresh basil, ground ginger, and red pepper flakes. Whisk until smooth.
- Bring a large stockpot of water to a boil, throw whole wheat spaghetti in water and cook until al dente. {about 8-10 minutes}
- Drain water and toss in cooked chicken, red pepper, green onions, and peanut sauce with pasta. Toss to coat. Garnish with sesame seeds.
CPK INSPIRED THAI CHICKEN PASTA
A version of a very popular California Pizza Kitchen dish, this Thai Chicken Pasta is restaurant quality, with easy to find ingredients. The mix of vegetables and chicken with the spicy-sweet and umami sauce is one your family will want over and over again.
Provided by Sabrina Snyder
Categories Main Course
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 734 kcal, Carbohydrate 81 g, Protein 17 g, Fat 39 g, SaturatedFat 4 g, Sodium 823 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving
GINGER PEANUT CHICKEN PASTA
Fresh and light, the flavors in this creamy pasta dish are so amazing you'll want to lick the plate!
Provided by Hungry Chefs
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken in skillet, approximately 2-3 minutes per side.
- Take chicken out of skillet and set aside.
- In small bowl, dissolve corn starch in 2 T. milk.
- Stir in remaining milk and add to skillet.
- Cook for 1 minute, or until thick and bubbly.
- Reduce heat to low.
- In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
- Stir into milk mixture until smooth.
- Add chicken, chives, and cilantro.
- Toss with pasta and enjoy!
CHICKEN & PASTA IN PEANUT SAUCE
The first time I used a bottled sauce and did not like it but then I found Sharon123's recipe for Peanut Sauce and fell in love! Recipe #37244 is what I used but use whatever peanut sauce that fits your taste buds. I do know that a good quality peanut sauce can make or break this recipe. Nice simple meal to put on the table even during a busy week.
Provided by HokiesMom
Categories Chicken
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well. Return pasta & veggies to pan and set aside.
- Cut chicken into strips or large cubes and sprinkle with salt and pepper.
- In large skillet heat olive oil over medium high heat. Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F), turning over while sauteing.
- Transfer chicken to the pan with the pasta & veggies. Toss with the peanut sauce and heat through over medium heat.
- Sprinkle each individual serving with crushed red pepper flakes to taste.
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PEANUT BUTTER CHICKEN RECIPE | JAMIE OLIVER CHICKEN …
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Servings 2Total Time 12 minsCategory Lunch & Dinner RecipesCalories 405 per serving
- Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
- Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
- Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.
- Finely slice the chilli, then mix (as much as you dare!) through the sauce, taste and season to perfection.Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through.
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From fortheloveofcooking.net
5/5 (2)Category MainCuisine AsianTotal Time 30 mins
- While the spaghetti is cooking, heat a 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.
SAUCY PEANUT CHICKEN WITH BROCCOLI AND PEPPERS - THE ...
From theendlessmeal.com
4.8/5 (6)Total Time 20 minsCategory DinnerCalories 532 per serving
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.
- While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
CHICKEN AND PASTA IN PEANUT SAUCE | BETTER HOMES & …
From bhg.com
4/5 (54)Calories 467 per servingTotal Time 20 mins
- In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
- Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.
INSTANT POT PEANUT BUTTER CHICKEN | ONE POT RECIPES
From onepotrecipes.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 455 per serving
- Add chicken, broth, peanut butter, soy sauce, vinegar, Sriracha sauce, honey, garlic powder, ginger powder, red chili flakes, salt, pepper and mix everything together.
- Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 9 minutes.
THAI COCONUT PEANUT CHICKEN - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
3.8/5 (13)Category Main CourseCuisine ThaiTotal Time 30 mins
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
THAI PEANUT CHICKEN PASTA – FIT MAMA REAL FOOD
From fitmamarealfood.com
Ratings 2Category Main CourseCuisine AmericanTotal Time 30 mins
- To a large skillet over medium-high heat, add 1/2 tbsp avocado oil. Add the diced chicken breast, coconut aminos, sea salt, pepper, and garlic granules. Saute for 8-10 minutes, stirring every couple of minutes, until fully cooked. Remove and set aside.
- Add the remaining 1/2 tbsp avocado oil into the skillet. Saute the bell pepper and onion. Cook for 5-7 minutes until soft. Add a pinch of sea salt while they cook. Once soft, stir in the diced cooked chicken and chopped spinach.
- Make your peanut sauce while the veggies are cooking by blending all the peanut sauce ingredients together.
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From sallysbakingaddiction.com
5/5 (30)Category Dinner
- Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.)
- Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
- Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
THAI PEANUT CHICKEN AND NOODLES - CULINARY HILL
From culinaryhill.com
Ratings 10Total Time 30 minsCategory Main CourseCalories 560 per serving
- Bring 4 quarts water and 1/2 teaspoon salt to a boil. Add noodles and cook according to package directions, about 5 to 7 minutes; drain well.
- In a large bowl, whisk together broth, peanut butter, honey, soy sauce, crushed red pepper, ginger, and garlic until smooth.
- Add noodles, chicken, and carrots and toss until evenly coated. Sprinkle with scallions and peanuts.
PEANUT BUTTER CHICKEN PASTA - SIMPLY BEING MOMMY
From simplybeingmommy.com
4.7/5 (24)Servings 6
- While noodles are cooking, add olive to a skillet and put on medium heat. Add chicken and cook until there is no pink in the center. Since the chicken is cut in small pieces, this will not take very long.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter and honey in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.
- Once your noodles are done, drain. Return to pot and combine chicken, noodles and sauce. Toss to coat. Garnish with green onions.
PEANUT BUTTER CHICKEN - READY IN 20 MINS - NICKY'S KITCHEN ...
From kitchensanctuary.com
4.6/5 (16)Calories 455 per servingCategory Dinner
- If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
- Heat the oil in a large pan that has a lid, over a medium-high heat. Add in the chicken and cook, turning regularly, until sealed (about 2-3 minutes).
- Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander.
- Add in the peanut butter, chopped chilli, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn't catch.
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (19)Calories 580 per servingCategory Dinner
- Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the coco aminos or soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
- Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
- Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.
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From cookswellwithothers.com
Cuisine American, ThaiCategory Main CourseServings 6Calories 498 per serving
- In a bowl add the soy sauce, peanut butter, honey, 1 Tbsp of the oil, Thai red curry paste. Sriracha, garlic, ginger, and lime juice. Whisk until evenly mixed.
- Fill a pasta pot with water and bring to a boil. Boil the angel hair pasta for 4 minutes, drain and rinse with cold water to prevent pasta from getting mushy.
- Set the same pasta pot over medium heat and add the remaining 1 Tbsp oil. Once the oil is hot add the grated carrots, diced onions, and sliced red bell peppers. Cook 5 minutes, stirring occasionally.
- Add the cooked, shredded chicken, cooked pasta, and the peanut sauce. Stir/toss until evenly combined and cook 2 minutes (tongs are recommended to toss the pasta). Add the chopped cilantro, toss until mixed, and remove from heat.
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4/5 (1)Total Time 40 minsCategory Healthy Chicken Pasta RecipesCalories 350 per serving
- In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add 1/3 cup of the peanuts. Cover and process until nearly smooth.
- In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.
- Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chicken; cook and stir 4 minutes or until no longer pink. Stir in cilantro mixture; heat through. Stir in noodle mixture and zucchini.
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- In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
- Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
- Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.
THAI CHICKEN PASTA - SPICY SOUTHERN KITCHEN
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5/5 (3)Total Time 20 minsCategory Main DishCalories 572 per serving
- Combine first 10 ingredients in a small saucepan. Bring to a gentle boil and simmer for 1 minute.
- Heat oil in a large nonstick pan over medium-high heat. Cook chicken until done. Add carrots to pan about 1 minute before chicken is finished cooking. Remove from heat.
- In a large bowl, toss together sauce, pasta, and chicken. Sprinkle green onions, peanuts, and cilantro on top.
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- Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
- Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
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4.6/5 (14)Total Time 30 minsCategory ChickenCalories 613 per serving
- In a large pot of salted, boiling water, cook the linguine according to package directions. During the last two minutes of cooking time, add the asparagus pieces. Drain the pasta and asparagus together in a colander.
- While the pasta cooks, make the sauce by combining the garlic, vinegar, brown sugar, peanut butter, soy sauce, and hot sauce in a blender or food processor. Blend until well-combined. With the blender or food processor running, drizzle in the sesame and olive oil and process until blended and smooth. Season to taste with salt and pepper, if needed. Set aside.
- Transfer the pasta and asparagus to a large serving bowl. Add the chicken. Pour the sauce over the top along with two tablespoons of the sesame seeds. Toss to combine so the ingredients are coated with the sauce.
- Top the pasta dish with the green onions, cucumbers, cherry tomatoes, cilantro and sprinkle with the remaining sesame seeds. Serve immediately.
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