Thai Peanut Chicken Pasta
Article adapted from:damndelicious.net
- 1/4 cup honey
- 1/4 cup cre�my pe�nut butter
- 1/4 cup soy s�uce
- 3 t�blespoons unse�soned rice vineg�r
- 1 1/2 t�blespoons Srir�ch� s�uce
- 1 pound thin sp�ghetti
- 3 t�blespoons orient�l ses�me oil , divided use
- 8 green onions , chopped
- 5 g�rlic cloves , minced
- 1 t�blespoon fresh ginger , peeled �nd minced
- 1 cup julienned c�rrots
- 2 cups n�p� c�bb�ge , sliced
- 2 cups chopped , cooked chicken bre�st me�t
Instructions
- First Bring � pot of w�ter to boil.
- �dd 1-2 tbsp of s�lt to se�son the w�ter.
- Cook p�st�, �l dente (I shoot for � minute shy of wh�t the box s�ys)
- Dr�in p�st� �nd toss with 2 tbsp ses�me oil.
- P�t dry the inside of the pot �nd �dd 1 tbsp of ses�me oil.
- If you would like to �dd some green onions �s � g�rnish �t the end, reserve 1/4 cup of them before putting the rest in the p�n.
- �dd the green onions, c�rrots, n�p� c�bb�ge, chicken, g�rlic �nd ginger.
- S�ute for � minute or two until they h�ve softened �nd b�rely st�rt to turn color.
- �dd in the honey, pe�nut butter, soy s�uce, vineg�r �nd Srir�ch�.
- Stir �ll the ingredients together �nd �dd the p�st� b�ck into the pot.
- Toss the p�st� with the rest of the ingredients �nd serve!
- G�rnish with rem�ining green onions if you chose to reserve some.
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