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CPK Thai Peanut Chicken Pasta

A quick and easy dish with creamy peanut sauce, tender chicken, and pasta, perfect for Thai cuisine lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz pasta (spaghetti, linguine, or your choice)
  • 1 lb chicken breast, diced
Peanut Sauce
  • 1 cup peanut butter
  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • Salt and pepper to taste
Garnish
  • Chopped peanuts for garnish
  • Green onions for garnish

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Cooking Chicken
  1. In a large skillet, heat a little oil over medium heat.
  2. Add the diced chicken and season with salt and pepper.
  3. Cook until the chicken is browned and cooked through.
Preparing Peanut Sauce
  1. In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, and ginger until smooth.
Combining Ingredients
  1. Pour the peanut sauce over the cooked chicken in the skillet and stir to combine.
  2. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
Serving
  1. Serve hot, garnished with chopped peanuts and green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of coconut milk or water to loosen the sauce if needed.