Asian Influence Spaghetti & Chicken

28
Andy Anderson !

By
@ThePretentiousWichitaChef

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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

THE CHICKEN MARINADE

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

THE PEANUT SAUCE

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

THE TOPPING

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

Step-by-Step

  • 1THE CHICKEN MARINADE
  • 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.
  • 6THE PEANUT SAUCE
  • 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).
  • 13THE TOPPING
  • 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.
  • 27THE PLATING
  • 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.

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