Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Spaghetti with Chicken and Thai Peanut Sauce
A Thai favorite, peanut sauce flavored with soy, ginger, lime, and hot pepper is usually served as a dip alongside chicken or pork satay. Here, we mix it with the chicken and the pasta for an easy meal.
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
3 tablespoons plus 1 teaspoon soy sauce
2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)
1 tablespoon cooking oil, plus 1 tablespoon more, if needed
4 garlic cloves, minced
3/4 teaspoon ground ginger
3 boneless skinless chicken breasts, about 1 pound in all
1/2 cup chunky peanut butter
1 cup canned low sodium chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes, or to taste
3/4 pound spaghetti
3 scallions, including green tops, chopped
1/3 cup chopped peanuts




In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours.

Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon of soy sauce and 2 teaspoons of lime juice, the peanut butter, broth, sugar, salt, and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.

Heat a grill pan over moderate heat. Cook the chicken for 4 or 5 mintues per side, or until browned and just done. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into ¼-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.


Wine Recommendation: A little bit of sweetness in the wine would be great with the Asian spices here. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany has just the touch and good acidity.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//