Prep 15 mins
Cook 25 mins
I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.
- 2 large green onions
- 1 large carrot
- 1 small zucchini (about 8 ounces)
- 6 large boneless skinless chicken thighs (about 1 1/2 pounds)
- 1 tablespoon salad oil
- 1 tablespoon minced peeled gingerroot
- 1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
- 1⁄3 cup soy sauce
- 1⁄4 cup creamy peanut butter
- 3 tablespoons chili sauce
- 3 tablespoons seasoned rice vinegar
- 1⁄4 teaspoon coconut extract
- peanuts (to garnish)
- 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.
My daughter loved this dish! I used yellow rice instead of pasta and regular onions instead of green ones(out of green onions). Thanks Mirj!
This is a great recipe, Mirj! Even in the States, some Asian ingredients are hard to find unless you have an Asian grocer or specialty store nearby. This has a great taste with things that are in most folk's pantry. I used the fresh, refrigerated linguine with this and we loved it! Thanks for posting this- it's a keeper!