Difference between revisions of "Peanut Chicken Pasta"

Latest revision as of 23:01, 19 January 2015

Peanut Chicken Pasta
Source: Clueless In The Kitchen

A favourite pasta recipe of mine. The full recipe makes enough for four or five good-sized servings of pasta, and you can generally stretch out a pasta sauce to cover more portions in a pinch. Some ingredient substitution can happen; I usually cook yellow onion longer if I don't have green onions on hand.

Ingredients

• 1/4 cup peanut butter
• 1 cup chicken broth (or 1 cup boiling water and a teaspoon of bouillon powder, or even skip the bouillon)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp hot pepper flakes (or more, or less, or whatever)
• 1 tbsp cornstarch
• 1 lb (or so) boneless skinless chicken (I tend to prefer breasts)
• 1 tbsp vegetable oil
• 2 green onions (or 1/2 to 1 yellow onion), thinly sliced
• 2 cloves garlic (squashed or minced)
• 1 green or red bell pepper, thinly sliced
• 4-6 servings of cooked pasta

Instructions

In a large bowl, whisk together the sauce ingredients - the peanut butter, the chicken broth (or bouillon and boiling water), the honey, the soy sauce, the ground ginger, the pepper flakes, and the cornstarch. Get the vegetables sliced.

Slice the chicken into bite-sized portions. In a large skillet, heat a little vegetable oil, and cook the chicken until browned on all sides. Remove chicken to a plate. Add the onions, garlic and pepper for a minute, then add the sauce.

Cook the sauce until somewhat thickened and the pepper is softened. Add the chicken (and any juices left on the plate), and simmer the mixture 2-3 minutes.

Serve with hot, cooked pasta - penne, linguine, shells, whatever you prefer.

Sweet, peanut-y, and spicy.

Back to The Kitchen Sink.