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.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


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  • 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

How to Make Asian Influence Spaghetti & Chicken


  2. Gather your ingredients.
  3. Whisk ingredients together into a non-reactive bowl, until the sugar is completely dissolved.
  4. Add the chicken breasts, and toss to completely cover with the marinade.
  5. Cover and refrigerate, until needed.
  7. Gather your ingredients.
  8. Add the ingredients (except the cilantro) to a saucepan over medium heat.
  9. Whisk until ingredients are thoroughly combined.
  10. Allow sauce to simmer lightly for 2 to 3 minutes.
  11. Reduce heat to lowest setting, cover and reserve.
  12. Chef’s Tip: To help maintain a nice low, yet even temperature, I place the covered saucepan into a preheated oven at 200f (94c).
  14. Gather your ingredients.
  15. Add all the ingredients (except the peanuts) to a bowl, and reserve.
  16. Add the spaghetti to a pot of boiling water with a pinch of salt.
  17. Cook, according to package directions, until al dente.
  18. Drain, and return to the pot.
  19. Chef'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.
  20. While the spaghetti is boiling away, remove the chicken from the marinade.
  21. Grill or pan fry the chicken over medium heat for 3 to 4 minutes
  22. Flip the chicken over, and cook another 3 to 4 minutes, or until cooked through.
  23. Chef’s Note: If you decide to grill, or use a grill pan, you’re going to get some real nice grill marks…
  24. Add half the peanut sauce to the pot of spaghetti.
  25. Chef’s Note: Reserve the other half of the sauce for dipping.
  26. Add the reserved cilantro, and gently mix to combine.
  28. Add a piece of chicken to a plate.
  29. Chef’s Tip: If you can pre warm the plates that would be excellent.
  30. Grab half the spaghetti with a pair of tongs, and swirl on top of the chicken.
  31. Top with the cucumber mixture.
  32. Add some peanuts for garnish. Enjoy.
  33. Keep the faith, and keep cooking.

Printable Recipe Card

About Asian Influence Spaghetti & Chicken

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

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