Recipe

Quick From Scratch Food And Wines Spaghetti With Chicken And Thai Peanut Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago A Thai favorite, peanut sauce flavored with soy, ginger, lime, and hot pepper is usually served as a dip alongside chicken or pork satay. Here, we mix it with the chicken and the pasta for an easy meal; Source: Food and Wine Quick from Scratch Prep:10m Cook:20m Servings:4	Mystic_rive
	noodles broth chicken ginger peanut butter scallions peanuts soy sauce lime juice

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Ingredients

3 tablespoons plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)

1 tablespoon cooking oil, plus 1 tablespoon more, if needed

4 garlic cloves, minced

3/4 teaspoon ground ginger

3 boneless skinless chicken breasts, about 1 pound in all

1/2 cup chunky peanut butter

1 cup canned low sodium chicken broth

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon dried red pepper flakes, or to taste

3/4 pound spaghetti

3 scallions, including green tops, chopped

1/3 cup chopped peanuts

Directions

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 and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours.

Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon of soy sauce and 2 teaspoons of 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 for 4 or 5 mintues per side, or until browned and just done. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into ¼-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.

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Comments

aaaazzzz 1 year, 2 months ago said:
I am making this tonight, sounds yummy!

tilgidh 1 year, 2 months ago said:
This is great. Only I do not use soy sauce anymore, I have replaced it with Bragg Liquid Aminos. It has a light Soy Sauce flavor but with better health benefits. I can not wait to try this one. The wonderful recipe calendar is backing up. I can not wait to get to it.

Many thanks! *5*

Tilgidh

minitindel 1 year, 2 months ago said:
Oh my yummy jm im having this tomorrow let you know how it turns out ok................ wonderful recipe.............high 5 there gf

tippystclair 1 year, 2 months ago said:
You know that I love Thai, and this looks fab! great post,JM!
Kath
:}

aaaazzzz 1 year, 2 months ago said:
I had this for dinner last night - aside from my mistakes, like getting distracted and over cooking the chicken it was very nice. I did add two healthy splashes of Mirin. Though Japanese, it added the right flavor for me and cut the salty soy sauce enough to make me happy. More lime juice would have done the same thing, but I was out of limes. Served with asparagus tossed in olive oil and powdered ginder. Thumbs up!