Cooking Corner: Peanut Chicken and Pasta

Three of the greatest foods—peanut butter, chicken, and noodles, come together in this easy meal, perfect for lunch, dinner and leftovers. This recipe for peanut chicken and pasta makes six to eight servings.

1 14.5 oz box spaghetti
2 lbs. boneless skinless chicken breasts
1 Tbs. oil
3/4 cup soy sauce
3/4 cup chunky peanut butter
1 tsp. sesame oil (optional)
1 bunch green onions, chopped

To start, fill a large pot with water and bring it to a boil. When it is ready, cook the spaghetti in it as directed on the pasta box.

While waiting for the water to boil and the pasta to cook, begin cutting the chicken breasts into bite-sized pieces, about the size of one-inch cubes. Put a skillet on medium-high heat, and drizzle the olive oil in it. Next, put the chicken into the skillet to cook; flip the cubes as necessary to sauté them evenly.

To prepare the sauce, put the peanut butter and soy sauce in a small sauce pan, and stir or whisk them to combine. If desired, stir in sesame oil, as well. Bring this sauce to a boil, then reduce the heat.

Once the chicken has finished cooking, pour the peanut sauce over it and mix it in until the chicken has been coated. Add the cooked, drained pasta to the skillet, and stir it into the chicken and sauce mixture until they have combined. The dish can now be served, topped with chopped green onions.

The white base of the green onions has a stronger flavor, so use more or fewer pieces from this area depending on your preferences toward the onion’s flavor.
Add 1/4 cup or more of roasted peanuts for more of a crunch.
For some heat, add Sriracha sauce to the plated dish to taste.

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