Spaghetti with Chicken and Thai Peanut Sauce

12 Feb


This is an old favorite recipe of mine, gotten from some quick pasta cookbook I got back when I was first learning how to cook. It’s pretty simple: boil noodles, marinate chicken, cook a peanut sauce, cook chicken, combine! I almost always pair this with garlic cheese bread, and usually a simple salad of some kind.

Start by marinating the chicken for 10 minutes (or, if you have time, a few hours refrigerated) in soy sauce, lime juice, your choice of cooking oil, garlic, and ginger. Then cook the chicken (no photos of that here, I forgot to take one), on a grill pan, the bbq, or something like a George Foreman grill, which is what I used. After cooking the chicken, let it cool and cut into 1/4 inch slices. While the chicken is cooking, boil the pasta water and cook the spaghetti noodles, and drain when they are done.


Meanwhile add soy sauce, lime juice, peanut butter, chicken broth, sugar, salt, and red pepper flakes in a small saucepan. Pour the marinade from the chicken into the saucepan as well.


Turn on heat to medium high, and cook until it begins to simmer, whisking into a smooth sauce.


Mix the chicken into the peanut sauce.


Mix in the drained, cooked spaghetti.


Taste for seasoning, adding extra salt or red pepper flakes as desired. Otherwise, you’re done! Quick and easy and very tasty;


Spaghetti with Chicken and Thai Peanut Sauce


  • 3 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)
  • 1 tablespoon cooking oil, plus 1 tablespoon more if needed
  • 4 cloves garlic, minced
  • 3/4 teaspoon ground ginger
  • 3 boneless, skinless chicken breasts (about 1 pound in all)
  • 1/2 cup chunky peanut butter, preferably natural
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried red-pepper flakes, or to taste
  • 3/4 pound spaghetti
  • 3 scallions including green tops, chopped
  • 1/3 cup chopped peanuts (optional)

In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.
1 Comment

Posted by on February 12, 2013 in Entree


Tags: , , , , ,

One response to “Spaghetti with Chicken and Thai Peanut Sauce

  1. Pat

    March 24, 2013 at 12:59 pm

    Looks good to me.


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