Thai Chicken Pasta Food

EASY THAI CHICKEN PASTA

Steps:

• In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
• In the same large pot, heat 2 tablespoons sesame oil.
• Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
• In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
• Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
• Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
• Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.

THAI CHICKEN PASTA

Steps:

• In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
• In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
• Add the chicken and brown for 5-7 minutes.
• Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
• Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
• Return the linguine to the pot, add the peanut butter mixture and toss to coat.
• Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
• Top with the scallions, and serve. Enjoy!

THAI PASTA WITH CHICKEN

Steps:

• Cook linguini to al dente.
• While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
• Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
• Heat wok or large skillet over medium high heat.
• Add oil.
• When oil is hot, add vegies and sauce 1 minute.
• Add in chicken, peanut sauce and wine, and cook until reduced by half.
• Place drained linguini in a large bowl.
• Pour sauce over, toss.
• Garnish with cilantro and peanuts.

THAI CHICKEN AND PASTA

Steps:

• Thinly slice green onions.
• Cut the carrot and zucchini into pencil-thin strips.
• Cut each chicken thigh into 6 pieces.
• In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
• With a slotted spoon, remove the chicken thighs to a plate as they brown.
• In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
• Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
• Remove the vegetable mixture to a small bowl and keep warm.
• In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
• Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
• Return the chicken thighs to the skillet with the peanut sauce.
• Over high heat, heat to boiling.
• Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
• To serve, place the linguine in large bowl and top with the chicken mixture.
• Spoon the carrot mixture over the chicken and garnish with the peanuts.
• Toss to serve.

THAI CHICKEN PEANUT NOODLES

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.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI CHICKEN

Steps:

• In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
• Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

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.

THAI CHICKEN PASTA SKILLET

Steps:

• Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

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.

THAI STYLE CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Fry the red chile, garlic and ginger until they are fragrant. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the skillet, and fry until cooked through.
• When the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot. Serve with watercress leaves on top for garnish.

ONE-POT THAI PEANUT CHICKEN PASTA

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.

THAI CHICKEN PASTA

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.