Spicy Chicken Peanut Pasta (Sauce)
(26)
  • Number of Servings: 4
Ingredients
2 lbs (1 kg) chicken thighs-with skin and bones (about 1 lb/500g prepared meat)1 tbsp (15 mL) vegetable oil1 cup (250 mL) chicken broth2 tbsp (30 mL) honey1 tbsp (15 mL) soy sauce1/4 cup (50 mL) peanut butter-smooth or chunky1 tbsp (15 mL) corn starch1 tsp (5 mL) ground ginger1/2 tsp (2 mL) hot pepper flakes2 green onions (scallions), sliced2 cloves garlic, squished1 green or red pepper, thinly sliced
Directions
Skin the chicken thighs, remove the bones, and cut the meat up into 1/2-inch (1 cm) pieces. (Don't measure, just cut it up however it comes off the bone.) Discard the skin and bones, or save them for soup.

Heat the vegetable oil in a large skillet, add the chicken chunks and cook them over high heat until lightly browned-5 to 7 minutes. Remove the chicken from the pan.

In a bowl, whisk together the chicken broth, honey, soy sauce, peanut butter, ginger and hot pepper flakes. Pour this mixture into the skillet and cook, stirring constantly, until thickened and smooth. In a small bowl or cup, whisk the corn starch and 1 tbsp of cold water together with a fork until there are no lumps. Slowly, but continuously, whisk the corn starch mixture into the skillet. Add the green onions, garlic, and green or red pepper, and cook for another couple of minutes. Return the chicken pieces (and any juice from it) to the pan and simmer the mixture for 2 or 3 minutes, until heated through.

Serve over hot, cooked pasta-thin spaghetti or linguine is good. Makes enough for 4 servings of pasta.

Note: Increase or decrease the amount of hot pepper flakes to adjust the spiciness.

Number of Servings: 4

Recipe submitted by SparkPeople user FITGIRL83.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 328.8
  • Total Fat: 16.4 g
  • Cholesterol: 103.8 mg
  • Sodium: 549.8 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 28.9 g

Member Reviews
  • DOLPHINFAN1334
     WE ABSOLUTELY LOVED THIS RECIPE. WE MADE IT WITH 1 POUND OF BONELESS SKINLESS CHICKEN BREAST SINCE WE LIKE CHICKEN BREAST BETTER AND I OMITTED THE OIL AND JUST COOKED THE CHICKEN IN COOKING SPRAY. IT IS SO DELICIOUS THAT I FELT LIKE I WAS EATING OUT AT A RESTAURANT. WE HAD OURS OVER PASTA. - 12/7/09
  • CYBERPEANUT_19
     we loved it! we served it over rotini spinach pasta. I think next time we will add brocholi, pea pods, and onion to it, and more sauce. Thanks so much for sharing! - 3/30/09

    Reply from FITGIRL83 (4/1/09)
    You're welcome! My BF and I love this recipe, it's one of our favorites. Thanks for the veggie suggestions, I think I'll try that too.

  • CD4807273
     Excellent, and very easy. Even my 8-year old son loved it. We served it over brown rice ... - 3/31/09
  • CHILIWJ99
     A little spicy, but good! - 3/31/09

    Reply from FITGIRL83 (4/1/09)
    I'm glad you liked the recipe. It is a little spicy, so if you're not into that amount of heat, I would suggest making it with less of the red pepper flakes. That should be fine, but let me know how it goes.

  • TEEP530
     This was great! I loved it spicy too! I served it with buckwheat noodles and had to double the recipe for my 3 hungry boys and husband, and they all loved it! - 3/30/09
  • CHELSEALDK
     Personally, I thought it would be better with some more fillers in, so I put some frozen vegetables in - 3/30/09
  • ZAZZI1
     Fantastic! I had it over brown rice - Will definitely be making this again. - 3/30/09
  • AMYLOVESTZU
     Going to make it for dinner thanks - 3/25/09
  • JMIREMADI
     Excellent!!! Substituted soy sauce with coconut aminos, corn starch with arrowroot, and oil with coconut oil. This is one of the best dishes I’ve ever made!! Thank you so much!!! - 1/31/18
  • CD12757981
     This recipe was delicious. I also substituted the chicken thighs with a pound of chicken breast and added snow peas. We decided to make it sweet so I left out the hot pepper flakes. Really great recipe, thank you. - 1/26/13
  • S3XYDIVASMOM
     Loved it. I measured out the recipe and found out that a serving was 3/4 cup. I used only 1/2 cup over 2/3 cup spaghetti, and it was plenty. I served the leftover over rice. Finally, I made a sandwich on Oroweat Sandwich Thins. All versions were outstanding. - 6/18/12
  • SURFSISTER1
     This was very delicious. I always try the recipe as written and then adjust according to my taste the next time I make it. I loved the spice. I did use chicken breast and sugar snap peas, mushrooms, red and yellow pepper. Definitely will make again. Served over pasta will use rice next time. - 5/21/12
  • BRANWENDREW
     excellent - 3/9/12
  • CD7770942
     It's a great base recipe. I've already played with it some and had wonderful results. Thanks for sharing this! - 4/15/11
  • CD7124105
     Very good. I did not use chicken and served over rice noodles. Looking forward to trying it many ways. Thanks! - 11/10/10
  • ANJNNO
     This is excellent. It has become one of our regulars. Thank! - 9/30/10
  • CMJONES77065
     Served mine over rice noodles and made fried rice for the rest of the family. Very tasty. - 8/26/10
  • JEN_1680
     Was good! BF loved it and even asked for seconds. The sauce was thicker than I expected but that may have been something I did wrong. I did omit the green pepper cuz I didnt have one on hand and the garlic got left out by accident but it was still yummy. Will do again and not forget items next time - 7/16/10
  • COLORADOBRUIN
     oooh yum! Served it over whole grain linguine. Substituted chicken breast since I already had it defrosted, and added at least double the scallions and red pepper flakes for some punch. Can't wait to eat the leftovers for lunch. - 6/29/10
  • CHRISTURTLE
     I am going to make the sauce, minus the chicken, and use it to top my selction of asian type vegetables as a quick gado gado for dinner tomorrow night since the sauce is soooo good! come to think of it other than sweet foods, i could happily top just about everything with this sauce! - 5/30/10
  • RD03875
     Very good! I used the sauce over a mixture of stir fried broccoli, red & yellow bell peppers, carrots & onions. I served it over spaghetti noodles, the spice was perfect but I added a hot chili. DH said keep this on the menu. - 4/9/10
  • WIGGEDMANATE
     Used frozen stir-fry vegetables. Still really good. - 4/20/09
  • DAVEFAN9356
     I think this is a great recipe - very flavorful, and I love the spice. I'd recommend saving yourself the trouble and buying the chicken pre-cleaned (skinned and de-boned)...saves a huge amount of time. Great over rice, and I would like to try over Thai noodles as well. Thanks for this one! - 4/20/09



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