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asian influence spaghetti & chicken

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For asian influence spaghetti & chicken

  • 2 md
    chicken breasts (boneless, skin removed), about 1 pound (450g), brined
  • 4 oz
    spaghetti (i’m using quinoa, wheat-free)
  • THE CHICKEN MARINADE
  • 1 Tbsp
    dark brown sugar
  • 2 Tbsp
    tamari, or ponzu sauce
  • 1 Tbsp
    sake, or mirin
  • 1/2 tsp
    salt, kosher variety
  • THE PEANUT SAUCE
  • 1/2 c
    chicken stock (not broth)
  • 2 Tbsp
    dark brown sugar
  • 1 Tbsp
    tamari or ponzu sauce
  • 1/4 c
    peanut butter, creamy variety
  • 2 Tbsp
    rice wine vinegar
  • 2 Tbsp
    lime juice, freshly squeezed
  • 1 Tbsp
    ginger, freshly minced
  • 1 Tbsp
    garlic sauce
  • 1/2 c
    fresh cilantro, minced
  • THE TOPPING
  • 1/2 c
    cucumber, seeded, and chopped
  • 2 Tbsp
    rice wine vinegar
  • 1 tsp
    sugar, granular variety
  • 1/2 tsp
    crushed red pepper flakes
  • 1 pinch
    salt, kosher variety.
  • 1/4 c
    peanuts, dry roasted

How To Make asian influence spaghetti & chicken

  • 1
    THE CHICKEN MARINADE
  • 2
    Gather your ingredients.
  • 3
    Whisk ingredients together into a non-reactive bowl, until the sugar is completely dissolved.
  • 4
    Add the chicken breasts, and toss to completely cover with the marinade.
  • 5
    Cover and refrigerate, until needed.
  • 6
    THE PEANUT SAUCE
  • 7
    Gather your ingredients.
  • 8
    Add the ingredients (except the cilantro) to a saucepan over medium heat.
  • 9
    Whisk until ingredients are thoroughly combined.
  • 10
    Allow sauce to simmer lightly for 2 to 3 minutes.
  • 11
    Reduce heat to lowest setting, cover and reserve.
  • 12
    Chef’s Tip: To help maintain a nice low, yet even temperature, I place the covered saucepan into a preheated oven at 200f (94c).
  • 13
    THE TOPPING
  • 14
    Gather your ingredients.
  • 15
    Add all the ingredients (except the peanuts) to a bowl, and reserve.
  • 16
    Add the spaghetti to a pot of boiling water with a pinch of salt.
  • 17
    Cook, according to package directions, until al dente.
  • 18
    Drain, and return to the pot.
  • 19
    Chef'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.
  • 20
    While the spaghetti is boiling away, remove the chicken from the marinade.
  • 21
    Grill or pan fry the chicken over medium heat for 3 to 4 minutes
  • 22
    Flip the chicken over, and cook another 3 to 4 minutes, or until cooked through.
  • 23
    Chef’s Note: If you decide to grill, or use a grill pan, you’re going to get some real nice grill marks…
  • 24
    Add half the peanut sauce to the pot of spaghetti.
  • 25
    Chef’s Note: Reserve the other half of the sauce for dipping.
  • 26
    Add the reserved cilantro, and gently mix to combine.
  • 27
    THE PLATING
  • 28
    Add a piece of chicken to a plate.
  • 29
    Chef’s Tip: If you can pre warm the plates that would be excellent.
  • 30
    Grab half the spaghetti with a pair of tongs, and swirl on top of the chicken.
  • 31
    Top with the cucumber mixture.
  • 32
    Add some peanuts for garnish. Enjoy.
  • 33
    Keep 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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