Peanut pasta

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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