Thai Peanut Chicken Pasta 🍜🥜
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
8 oz (225g) pasta (spaghetti or rice noodles)
1 lb (450g) boneless, skinless chicken thighs or breasts, sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
1 bell pepper, sliced
1 cup snap peas or broccoli florets
1/4 cup chopped green onions (for garnish)
1/4 cup chopped peanuts (for garnish)
Fresh cilantro (for garnish)
For the Peanut Sauce
1/2 cup creamy peanut butter
1/4 cup soy sauce or tamari
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon chili garlic sauce (adjust for spice preference)
1/4 cup warm water (to thin)
Instructions
Cook the Pasta
Boil Pasta: Cook the pasta according to package instructions. Drain and set aside.
Prepare the Peanut Sauce
Mix Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, chili garlic sauce, and warm water until smooth. Adjust consistency with more water if needed.
Cook the Chicken and Vegetables
Heat Oil: In a large skillet, heat the vegetable oil over medium-high heat.
Cook Chicken: Add the sliced chicken and cook for about 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
Sauté Vegetables: In the same skillet, add garlic, ginger, bell pepper, and snap peas (or broccoli). Sauté for about 3-4 minutes until vegetables are tender-crisp.
Combine Everything
Add Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained pasta and peanut sauce. Toss everything together until well combined and heated through.
Serve
Plate: Serve the Thai peanut chicken pasta hot.
Garnish: Top with chopped green onions, peanuts, and fresh cilantro.
Tips and Variations
Add Vegetables: Feel free to include other vegetables like carrots or zucchini for extra nutrition.
Protein Options: Substitute chicken with tofu or shrimp for a different protein option.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Thai Peanut Chicken Pasta!