Thai Chicken and Pasta

Recipe by Mirj2338
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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