Thai Peanut Chicken Pasta (Print View)

Tender chicken and pasta in a creamy peanut sauce with lime and fresh herbs for a vibrant meal.

# Components:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, for boiling water

→ Chicken

03 - 1 lb boneless, skinless chicken breast, thinly sliced
04 - 1 tbsp vegetable oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp lime juice (about 1 lime)
10 - 1 tsp grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices, seasoning with salt and black pepper. Sauté until golden brown and cooked through, approximately 5 to 7 minutes. Remove from skillet and keep warm.
03 - Reduce the heat to medium in the same skillet. Add Thai peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Return cooked pasta and chicken to the skillet. Toss thoroughly to coat everything evenly with the sauce.
05 - Remove skillet from heat. Stir in chopped cilantro, optional mint, and half of the sliced green onions.
06 - Divide the pasta among serving bowls. Garnish with chopped roasted peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 35 minutes with zero complicated techniques.
  • The peanut sauce does most of the flavor work while you handle the easy parts.
  • Fresh lime and herbs keep it bright instead of heavy, which means you'll actually want to eat it in summer.
02 -
  • Don't overcrowd the pan when cooking chicken or it steams instead of browning, and browning is where the flavor hides.
  • Fresh lime juice makes an enormous difference—bottled just tastes a little off and won't give you that brightness that keeps the dish from feeling too heavy.
  • If your sauce seems too thick once you add the pasta, loosen it with a splash of water or a squeeze of extra lime juice, not more oil.
03 -
  • Slice your chicken thin by partially freezing it for 15 minutes first—it's way easier to get even pieces that cook at the same rate.
  • Toast your chopped peanuts in a dry skillet for a minute right before serving to wake up their flavor and add extra crunch.
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