Recipes

THAI CHICKEN & PASTA
  • Ingredients
  • 1 full load of pasta dough made into linguine
  • 2 large green onions
  • 1 large carrot
  • 1 small zucchini
  • 1-1/2 pounds skinless, boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced peeled gingerroot
  • 1/3 cup soy sauce
  • 1/3 cup creamy peanut butter
  • 3 tablespoons chili sauce
  • 3 tablespoons seasoned rice vinegar
  • 1/4 teaspoon coconut extract
  • peanuts for garnish
Directions
  1. Make fettuccini and set aside
  2. Thinly slice green onions and cut carrot and zucchini into pencil-thin strips
  3. Cut each chicken thigh into 6 pieces
  4. In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown
  5. With slotted spoon, remove chicken thighs to plate as they brown
  6. Add the vegetable oil to the same skillet and cook gingerroot and carrots until carrots are lightly browned
  7. Stir in zucchini and green onions and continue cooking until vegetables are tender
  8. Remove vegetable mixture to small bowl and keep warm
  9. Into the same skillet, now stir in soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1-1/4 cups water until well blended
  10. Return chicken thighs to skillet with peanut sauce and bring to a boil
  11. Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes
  12. Meanwhile cook fettuccini until al dente, drain and transfer to a heated serving bowl
  13. Top with chicken mixture and toss
  14. Spoon carrot mixture over chicken and garnish with peanuts.


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