Spicy Chicken Peanut Pasta (Sauce)

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Spicy Chicken Peanut Pasta (Sauce)

4.6 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Chicken Peanut Pasta (Sauce) calories by ingredient
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Introduction

This recipe is from "Clueless in the Kitchen" by Evelyn Raab. This delicious chicken peanut butter sauce was originally meant to be served over pasta, but it's also great over rice or Thai noodles. This recipe is from "Clueless in the Kitchen" by Evelyn Raab. This delicious chicken peanut butter sauce was originally meant to be served over pasta, but it's also great over rice or Thai noodles.
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 oil
    1 cup (250 mL) chicken broth
    2 tbsp (30 mL) honey
    1 tbsp (15 mL) soy sauce
    1/4 cup (50 mL) peanut butter-smooth or chunky
    1 tbsp (15 mL) corn starch
    1 tsp (5 mL) ground ginger
    1/2 tsp (2 mL) hot pepper flakes
    2 green onions (scallions), sliced
    2 cloves garlic, squished
    1 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.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    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.


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  • Very Good
    1 of 1 people found this review helpful
    Excellent, and very easy. Even my 8-year old son loved it. We served it over brown rice ... - 3/31/09

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  • Very Good
    1 of 2 people found this review helpful
    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.


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  • Incredible!
    1 of 1 people found this review helpful
    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

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