Asian Influence Spaghetti & Chicken
chicken breasts (boneless, skin removed), about 1 pound (450g), brined
spaghetti (i’m using quinoa, wheat-free)
THE CHICKEN MARINADE
tamari, or ponzu sauce
salt, kosher variety
THE PEANUT SAUCE
chicken stock (not broth)
tamari or ponzu sauce
peanut butter, creamy variety
lime juice, freshly squeezed
ginger, freshly minced
fresh cilantro, minced
cucumber, seeded, and chopped
sugar, granular variety
crushed red pepper flakes
salt, kosher variety.
peanuts, dry roasted
2Gather your ingredients.
3Whisk ingredients together into a non-reactive bowl, until the sugar is completely dissolved.
4Add the chicken breasts, and toss to completely cover with the marinade.
5Cover and refrigerate, until needed.
7Gather your ingredients.
8Add the ingredients (except the cilantro) to a saucepan over medium heat.
9Whisk until ingredients are thoroughly combined.
10Allow sauce to simmer lightly for 2 to 3 minutes.
11Reduce heat to lowest setting, cover and reserve.
12Chef’s Tip: To help maintain a nice low, yet even temperature, I place the covered saucepan into a preheated oven at 200f (94c).
14Gather your ingredients.
15Add all the ingredients (except the peanuts) to a bowl, and reserve.
16Add the spaghetti to a pot of boiling water with a pinch of salt.
17Cook, according to package directions, until al dente.
18Drain, and return to the pot.
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.
20While the spaghetti is boiling away, remove the chicken from the marinade.
21Grill or pan fry the chicken over medium heat for 3 to 4 minutes
22Flip the chicken over, and cook another 3 to 4 minutes, or until cooked through.
23Chef’s Note: If you decide to grill, or use a grill pan, you’re going to get some real nice grill marks…
24Add half the peanut sauce to the pot of spaghetti.
25Chef’s Note: Reserve the other half of the sauce for dipping.
26Add the reserved cilantro, and gently mix to combine.
28Add a piece of chicken to a plate.
29Chef’s Tip: If you can pre warm the plates that would be excellent.
30Grab half the spaghetti with a pair of tongs, and swirl on top of the chicken.
31Top with the cucumber mixture.
32Add some peanuts for garnish. Enjoy.
33Keep the faith, and keep cooking.
Originally Posted: Sat, Jul 18, 2015