Asian Influence Spaghetti & Chicken

Andy Anderson !


This dish incorporates a spicy peanut sauce, and grilled chicken to produce a tasty dinner in less than an hour. Although this dish calls for regular wheat spaghetti, I’m using quinoa (wheat free) spaghetti.

So, you ready… let’s get into the kitchen.

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15 Min
15 Min
Stove Top


2 medium
chicken breasts (boneless, skin removed), about 1 pound (450g), brined
4 oz
spaghetti (i’m using quinoa, wheat-free)


1 Tbsp
dark brown sugar
2 Tbsp
tamari, or ponzu sauce
1 Tbsp
sake, or mirin
1/2 tsp
salt, kosher variety


1/2 c
chicken stock (not broth)
2 Tbsp
dark brown sugar
1 Tbsp
tamari or ponzu sauce
1/4 c
peanut butter, creamy variety
2 Tbsp
rice wine vinegar
2 Tbsp
lime juice, freshly squeezed
1 Tbsp
ginger, freshly minced
1 Tbsp
garlic sauce
1/2 c
fresh cilantro, minced


1/2 c
cucumber, seeded, and chopped
2 Tbsp
rice wine vinegar
1 tsp
sugar, granular variety
1/2 tsp
crushed red pepper flakes
1 pinch
salt, kosher variety.
1/4 c
peanuts, dry roasted


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2Gather your ingredients.

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3Whisk ingredients together into a non-reactive bowl, until the sugar is completely dissolved.

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4Add the chicken breasts, and toss to completely cover with the marinade.

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5Cover and refrigerate, until needed.

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7Gather your ingredients.

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8Add the ingredients (except the cilantro) to a saucepan over medium heat.

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9Whisk until ingredients are thoroughly combined.

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10Allow sauce to simmer lightly for 2 to 3 minutes.

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11Reduce heat to lowest setting, cover and reserve.

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12Chef’s Tip: To help maintain a nice low, yet even temperature, I place the covered saucepan into a preheated oven at 200f (94c).

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14Gather your ingredients.

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15Add all the ingredients (except the peanuts) to a bowl, and reserve.

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16Add the spaghetti to a pot of boiling water with a pinch of salt.

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17Cook, according to package directions, until al dente.

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18Drain, and return to the pot.

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19Chef's Tip: Reserve a bit of the pasta water, and if the pasta starts to stick together, add a bit of the water, a tablespoon at at time.

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20While the spaghetti is boiling away, remove the chicken from the marinade.

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21Grill or pan fry the chicken over medium heat for 3 to 4 minutes

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22Flip the chicken over, and cook another 3 to 4 minutes, or until cooked through.

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23Chef’s Note: If you decide to grill, or use a grill pan, you’re going to get some real nice grill marks…

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24Add half the peanut sauce to the pot of spaghetti.

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25Chef’s Note: Reserve the other half of the sauce for dipping.

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26Add the reserved cilantro, and gently mix to combine.

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28Add a piece of chicken to a plate.

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29Chef’s Tip: If you can pre warm the plates that would be excellent.

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30Grab half the spaghetti with a pair of tongs, and swirl on top of the chicken.

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31Top with the cucumber mixture.

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32Add some peanuts for garnish. Enjoy.

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33Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Heirloom