Thaipastawithchicken Recipes

Steps:

• Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Steps:

• Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Steps:

• Thinly slice green onions.
• Cut the carrot and zucchini into pencil-thin strips.
• Cut each chicken thigh into 6 pieces.
• In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
• With a slotted spoon, remove the chicken thighs to a plate as they brown.
• In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
• Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
• Remove the vegetable mixture to a small bowl and keep warm.
• In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
• Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
• Return the chicken thighs to the skillet with the peanut sauce.
• Over high heat, heat to boiling.
• Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
• To serve, place the linguine in large bowl and top with the chicken mixture.
• Spoon the carrot mixture over the chicken and garnish with the peanuts.
• Toss to serve.

Steps:

• Cook linguini to al dente.
• While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
• Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
• Heat wok or large skillet over medium high heat.
• Add oil.
• When oil is hot, add vegies and sauce 1 minute.
• Add in chicken, peanut sauce and wine, and cook until reduced by half.
• Place drained linguini in a large bowl.
• Pour sauce over, toss.
• Garnish with cilantro and peanuts.

Steps:

• Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
• Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.