Mango Pineapple Chicken with Honey Peanut Noodles

Tammy Brownlow

By
@DoughmesticGoddess

I made a spicy mango pineapple marmalade recently and when I tasted it I knew it would be perfect to play with in some new recipes.

This was one of those "playing with my food" moments.
I love how quick and easy this was to put together.

I hope you give it a try and enjoy as much as I did.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

FOR CHICKEN:

1
chicken breasts, boneless and skinless, cut into bite sized pieces
1/4 c
corn starch
1/4 tsp
salt
1 Tbsp
teriyaki sauce
1 tsp
corn startch

FOR NOODLES:

1/3 pkg
spaghetti, dry - from a 16oz package - just eyeball it
2 Tbsp
peanut butter
2 Tbsp
honey
3 Tbsp
teriyaki sauce

Step-By-Step

1In a large dutch oven, on high heat, bring water to boil.
2In a separate bowl, combine chicken pieces, 1/4 cup cornstarch, and 1/4 tsp salt. Set aside.
3In a microwave safe bowl combine 2 Tbsp peanut butter, 2 Tbsp honey, and 3 Tbsp teriyaki sauce. Microwave for 15 seconds. Whisk in 1 tsp corn starch and set aside.
4In a medium bowl combine 1/4 cup marmalade, 1 Tbsp teriyaki sauce, and 1 tsp cornstarch. Set aside.
5When water begins to boil, drop pasta and cook until aldente.
6While pasta is cooking - in a medium non-stick skillet on medium heat add 2 Tbsp vegetable oil. Add chicken pieces and cook until golden stirring frequently about 5 minutes.
7To chicken add the marmalade mixture and stir until thickened. Turn off heat.
8Drain pasta and add back to stock pot. Stir in peanut butter mixture and toss until well combined.
9To serve, divide pasta on to plates. Top with chicken and sauce. Garnish with peanuts and diced green onion. Enjoy!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy