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.


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Rating:

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

Directions Step-By-Step

1
In a large dutch oven, on high heat, bring water to boil.
2
In a separate bowl, combine chicken pieces, 1/4 cup cornstarch, and 1/4 tsp salt. Set aside.
3
In 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.
4
In a medium bowl combine 1/4 cup marmalade, 1 Tbsp teriyaki sauce, and 1 tsp cornstarch. Set aside.
5
When water begins to boil, drop pasta and cook until aldente.
6
While 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.
7
To chicken add the marmalade mixture and stir until thickened. Turn off heat.
8
Drain pasta and add back to stock pot. Stir in peanut butter mixture and toss until well combined.
9
To 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