Best 7 Peanut Butter Chicken Pasta Recipes

CPK INSPIRED THAI CHICKEN PASTA

Steps:

• Bring a pot of water to boil.
• Add 1-2 tbsp of salt to season the water.
• Cook pasta, al dente (I shoot for a minute shy of what the box says)
• Drain pasta and toss with 2 tbsp sesame oil.
• Pat dry the inside of the pot and add 1 tbsp of sesame oil.
• If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
• Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
• Saute for a minute or two until they have softened and barely start to turn color.
• Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
• Stir all the ingredients together and add the pasta back into the pot.
• Toss the pasta with the rest of the ingredients and serve!
• Garnish with remaining green onions if you chose to reserve some.

ONE-POT THAI PEANUT CHICKEN PASTA

Steps:

• In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
• Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
• Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.

PASTA WITH PEANUT SAUCE

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

PEANUT BUTTER CHICKEN PASTA

Steps:

• Heat Peanut Oil, and Sesame Oil in a wok.
• Add Garlic and Ginger, quickly saute.
• Stir Fry Chicken Strips until slightly browned.
• Add Peanut Butter to Wok, stir Chicken Broth and Soy Sauce into Peanut Butter to dilute.
• Add Kung Pao Sauce, Hoisin Sauce, Garlic Black Bean Sauce, Chili Garlic Sauce, Fish Sauce (see note below) Add Mushrooms, Snowpeas and Water Chestnuts.
• Cook on medium heat about 5 min.
• Serve over Linguine.
• Note: We like this dish really spicy and add more of these sauces at the table after serving the kids.
• The original recipe just called for Kung Pao Sauce and Sezchwan Sauce--I can never find Sezchwan Sauce and have to stockpile Kung Pao Sauce, so we rely on all of the sauces.
• Of course, the dish is slightly different each time we make it.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

PEANUT BUTTER CHICKEN

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

SAM'S SPICY PEANUT BUTTER PASTA WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Drizzle chicken with a little olive oil, season with salt & pepper and grill until done - set aside and keep warm.
• While chicken and pasta are cooking - combine pb, soy, broth and chili paste in a small saucepan over medium heat
• Cook until smooth and mix with pasta when ready
• Place sliced chicken on top of pasta, and sprinkle with chopped nuts & cilantro.