asian influence spaghetti & chicken
(1 rating)
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.
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(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For asian influence spaghetti & chicken
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2 mdchicken breasts (boneless, skin removed), about 1 pound (450g), brined
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4 ozspaghetti (i’m using quinoa, wheat-free)
- THE CHICKEN MARINADE
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1 Tbspdark brown sugar
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2 Tbsptamari, or ponzu sauce
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1 Tbspsake, or mirin
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1/2 tspsalt, kosher variety
- THE PEANUT SAUCE
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1/2 cchicken stock (not broth)
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2 Tbspdark brown sugar
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1 Tbsptamari or ponzu sauce
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1/4 cpeanut butter, creamy variety
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2 Tbsprice wine vinegar
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2 Tbsplime juice, freshly squeezed
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1 Tbspginger, freshly minced
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1 Tbspgarlic sauce
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1/2 cfresh cilantro, minced
- THE TOPPING
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1/2 ccucumber, seeded, and chopped
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2 Tbsprice wine vinegar
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1 tspsugar, granular variety
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1/2 tspcrushed red pepper flakes
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1 pinchsalt, kosher variety.
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1/4 cpeanuts, dry roasted
How To Make asian influence spaghetti & chicken
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1THE CHICKEN MARINADE
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2Gather your ingredients.
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3Whisk ingredients together into a non-reactive bowl, until the sugar is completely dissolved.
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4Add the chicken breasts, and toss to completely cover with the marinade.
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5Cover and refrigerate, until needed.
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6THE PEANUT SAUCE
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7Gather your ingredients.
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8Add the ingredients (except the cilantro) to a saucepan over medium heat.
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9Whisk until ingredients are thoroughly combined.
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10Allow sauce to simmer lightly for 2 to 3 minutes.
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11Reduce heat to lowest setting, cover and reserve.
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12Chef’s Tip: To help maintain a nice low, yet even temperature, I place the covered saucepan into a preheated oven at 200f (94c).
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13THE TOPPING
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14Gather your ingredients.
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15Add all the ingredients (except the peanuts) to a bowl, and reserve.
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16Add the spaghetti to a pot of boiling water with a pinch of salt.
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17Cook, according to package directions, until al dente.
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18Drain, and return to the pot.
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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.
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20While the spaghetti is boiling away, remove the chicken from the marinade.
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21Grill or pan fry the chicken over medium heat for 3 to 4 minutes
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22Flip the chicken over, and cook another 3 to 4 minutes, or until cooked through.
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23Chef’s Note: If you decide to grill, or use a grill pan, you’re going to get some real nice grill marks…
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24Add half the peanut sauce to the pot of spaghetti.
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25Chef’s Note: Reserve the other half of the sauce for dipping.
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26Add the reserved cilantro, and gently mix to combine.
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27THE PLATING
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28Add a piece of chicken to a plate.
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29Chef’s Tip: If you can pre warm the plates that would be excellent.
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30Grab half the spaghetti with a pair of tongs, and swirl on top of the chicken.
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31Top with the cucumber mixture.
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32Add some peanuts for garnish. Enjoy.
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33Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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