Thai Chicken Pasta
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Prep Time: 10 min
Cook Time: 30 min
Serves: 4
Ingredients
- 16 oz Anthony's Linguine
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1/4 tsp crushed red pepper flakes
- 1 cup chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs, trimmed of fat and cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1 Tbsp grated gingerroot
- 2 stalks celery
- 1 pkg (16 oz) frozen stir-fry vegetables (combination of broccoli, Italian green beans, carrots, baby corn cobs, water chestnuts and red peppers or other combination, as desired)
- 1 green onion, chopped, optional
- Salt and pepper, to taste
Directions
- Cook pasta according to package directions; drain.
- Combine peanut butter, soy sauce, brown sugar, lemon juice, and crushed red pepper flakes in a small bowl; set aside. In a 2-cup measuring cup, combine broth and cornstarch; set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned and almost fully-cooked, about 5 minutes. Season chicken with salt and pepper. Stir in garlic and ginger and cook 1 minute.
- Stir in celery and frozen vegetables and cook, stirring frequently, 3 to 5 minutes or until vegetables are crisp tender. Stir peanut butter mixture into chicken and vegetables and cook, stirring constantly, about 1 minute or until peanut butter is melted.
- Stir together broth and cornstarch; pour broth mixture into chicken and vegetables. Cook, stirring constantly, 1 minute or until thickened and bubbly.
- Pour hot pasta into a serving bowl. Pour chicken and vegetable mixture over pasta and toss gently. Garnish, if desired, with green onion.
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