Thai Peanut Chicken Pasta
Servings 6 - 8
Equipment
- Large pot
- Large skillet
Ingredients
- 16 oz thin spaghetti cooked al dente, per instructions
- 2 tbsp sesame oil divided
- 5 boneless skinless chicken thighs cut into bite-sized pieces
- Sea salt and freshly cracked pepper to taste
- 1 cup carrots julienned
- 5 scallions chopped (white parts separated from the green parts)
- 2 large garlic cloves minced
- 1 tbsp peeled fresh ginger minced
- 2 cups napa cabbage sliced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 tbsp unseasoned rice vinegar
- 2-3 tbsp honey to taste
- 1 tsp sriracha sauce more if desired
Instructions
- Cook the spaghetti, al dente in a large pot of salted boiling water, per instructions.
- Drain and toss well with 1 tablespoon of sesame oil.
- While the spaghetti is cooking, heat a large 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.
- Cook, stirring often, for 4-5 minutes, or until cooked through.
- Add the carrots, white part of the scallions, garlic, and ginger to the hot skillet, stir constantly for 1 minute.
- Add napa cabbage and toss to combine.
- Add the soy sauce, peanut butter, vinegar, honey, and sriracha.
- Mix until well combined, making sure to coat the chicken and veggies.
- Add the cooked spaghetti, toss to coat evenly.
- Serve topped with the remaining scallions along with lots of cilantro and lime wedges on the side. Enjoy.