Peanut pasta

This recipe uses the idea of a satay sauce as its foundation. Satay, or peanut sauce, is a common component in Chinese, Thai, Indonesian, and Malaysian cuisines. With the foodie boom, you’ll see more of it appearing on menus when you’re eating out.

Peanuts create a slightly salty foundation. The traditional version contains milk, soy, ginger, onion, and sesame. Of course, family recipes vary, and each has its secret trusted only to a few.

Some people serve this with a red cabbage salad consisting of cabbage (of course), bell peppers, carrots, cucumbers, green onions, cilantro, peanuts, and sesame seeds. But the pasta is filling without this addition.

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Peanut pasta

This recipe uses the idea of a satay sauce as its foundation. Satay, or peanut sauce, is a common component in Chinese, Thai, Indonesian, and Malaysian cuisines. With the foodie boom, you’ll see more of it appearing on menus when you’re eating out.
Peanuts create a slightly salty foundation. The traditional version contains milk, soy, ginger, onion, and sesame. Of course, family recipes vary, and each has its secret trusted only to a few.
Some people serve this with a red cabbage salad consisting of cabbage (of course), bell peppers, carrots, cucumbers, green onions, cilantro, peanuts, and sesame seeds. But the pasta is filling without this addition.

Ingredients

INGREDIENTS - Chicken Marinade

  • 1 ½ pound chicken breast
  • 1 lime (juiced)
  • 2 tablespoons of soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil

INGREDIENTS - Peanut Dressing

  • ½ cup smooth peanut butter
  • 2 teaspoons freshly minced garlic
  • 1 tablespoonful lime juice
  • 1 tablespoon Yoshida’s sauce
  • 1 tablespoon rice wine
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons chili oil
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon toasted sesame seeds
  • 6 tablespoons warm water

Instructions 

INSTRUCTIONS - Chicken Marinade

  • Cut the skinless chicken into bite-sized morsels.
  • Mix the remaining ingredients in a coverable refrigerator container
  • Add the chicken and give it a good swirl
  • Place in the refrigerator for 2 hours, mixing it again after 1 hour

INSTRUCTIONS - Dressing

  • Mix all the ingredients until fully incorporated

NSTRUCTIONS - Assembly

  • Cook 1 lb of pasta in boiling salt water until al dente
  • Drain, reserving ¼ cup of the water
  • Set aside
  • Turn the chicken into a skillet, cooking it until golden brown (about 8 minutes).
  • Add the pasta to the chicken
  • Slowly mix the dressing into the chicken and pasta, ensuring everything gets coated.
  • Add pasta water as needed to smooth out the dressing
  • Serve hot

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