Thai Peanut Chicken Pasta (Printable Version)

Tender chicken and pasta with creamy peanut sauce, lime, and fresh herbs create a vibrant fusion dish.

# What You'll Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt for boiling water

→ Chicken

03 - 1 lb boneless, skinless chicken breast, thinly sliced
04 - 1 tbsp vegetable oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sauce & Garnish

07 - 1 cup ready-made Thai peanut sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp lime juice (about 1 lime)
10 - 1 tsp grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving

# How To Make It:

01 - Cook linguine in large pot of salted boiling water following package directions until al dente. Drain and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté until golden and fully cooked, 5 to 7 minutes. Remove and keep warm.
03 - Lower heat to medium. Add peanut sauce, soy sauce, lime juice, ginger, and garlic to the skillet. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Return pasta and chicken to skillet. Toss to coat evenly with sauce.
05 - Remove from heat. Stir in cilantro, optional mint, and half the green onions.
06 - Divide among bowls. Top with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The balance of creamy, tangy, and fresh keeps you coming back for another bite, even when you're already full.
  • One skillet does most of the heavy lifting, so cleanup becomes almost bearable.
02 -
  • Don't skip the ginger and garlic—they transform ready-made sauce from one-note into something that tastes homemade and thoughtful.
  • Lime juice is non-negotiable because it brightens everything and prevents the dish from tasting heavy or cloyingly sweet.
  • Slicing the chicken thinly and not crowding the pan ensures it cooks evenly instead of steaming itself into rubbery texture.
03 -
  • Buy the best quality peanut sauce you can afford because it's the backbone of the entire dish—a mediocre sauce won't elevate with anything you add.
  • Toast your chopped peanuts in a dry pan for 30 seconds right before serving to deepen their flavor and add a subtle crunch that keeps the texture interesting.
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