Thai Chicken Pasta Recipe
Cook on Sunday, eat on until Thursday. I’m Ali and you’re watching Economy Bites.
Today, we’re going to be making Thai chicken pasta. The first I’m going to do is marinate the four skinless chicken breast and they’re really thinly sliced which is what we want because we’ll eventually going to be cutting them up and then stick with olive oil and then I’m going to take a handful of grill seasoning and then coat the chicken. You could also just use salt and pepper, a little bit of garlic powder if you want your chicken to get more love than any of the others. Today, we’re using thick spaghetti, one full box more olive so toss it on the stick and salt. I’m going to use today carrots, a seedless cucumber, red peppers and scallions. Now I’ll peel, we’re just going to give it a quick chop.
You want to get them thin enough so that if you get a mouthful of them it’s not going to overwhelm you. So I used to like almost of all cucumber. So I just took all that -- the big thing in the middle out of here. But when you come home from work and you’re tired, you don’t feel like cooking, no matter what you are in the mood before you’re going to have something ready for you in the kitchen. It’s like a little -- You want a pasta? Boom. You want chicken? Boom. Veggies, boom. But even when you hate vegetables, you can deal with carrots.
So even if you’re going to omit your vegetables in this pasta, keep the carrots it’s good for your eyes. I know you stand in the computer screen all day. You need them carrots. Last but not least, we’re going to take some scallions. It sounds like the water is boiling so let’s go and check it. It is! That was perfect timing. So I’m going to take my pasta. I’m just going to throw the whole thing in there. So now, we are going to cook the chicken. These are really, really thin slices of chicken breast so they’re going to cook really quickly. We’re just going to give it a minute to get hot. See how they are already coming up white. We didn’t even need to put olive oil on the pan now because we’re already having so much olive oil in here. You want to watch over these chickens to make sure they don’t burn, lessons I’ve learned. Last but not least, this might look boring to you but actually it’s relaxing. What I like when I’m cooking by myself is bring my computer in here, listen to some music maybe watch an episode of TV that you illegally downloaded or legally downloaded. Cook motherfucker, cook!
It looks like all my chicken is done. Now this sauce pretty interest of full disclosure is based on a recipe from a popular food television cook, but I added some my own little ingredients to make it the way that I like it and this food person was originally not using it on the pasta and I switched it to make into a pasta sauce. So it really goes to show you when you get some flavors that tastes good together, you can use them for really anything. So the first thing I’m going to do is take my peanut butter. We don’t like the chunks. You could use the creamy. And I’m going to get about a third of a cup and then I’m going to put it in the microwave for like 30 seconds just so it gets a little looser, not so hard to deal with.
Now, we’re going to take my shallot. Shallot is kind of a mixture of an onion and garlic. We’re just going to cut it really thin. Okay, next I’m going to take half a cup of apple cider vinegar. You could also use rice wine vinegar so you’re going to make it kind of sweet. Half a cup soy sauce, a half a cup of honey, a tablespoon of sesame oil, and sesame oil is really greasy so don’t add too much. Now a little bit of hot sauce, because you know I like to add it to everything and some crushed red pepper. Again, two spoons, two teaspoons. Now, if you’re going to eat this right away, put it in a refrigerator, let it chill for a minute.
So by this time my pasta should be done. Oh look at that, not one piece stuck. Cool it off with some cold water and then take the chicken that we finished earlier and we’re going to slice it up. You could also shred it with your fingers. Really good and juicy because we let it sit for a few minutes and we’re going to mix the vegetables with the sauce.
When I’m putting this in the fridge to eat later, I’m going to want to heat up the noodles, but I’m not really going to want to heat it up these vegetables cause they don’t really taste that good when they’re heated up in the microwave. So, I wanna keep the noodles and the chicken that need to be heated up separate from this that doesn’t and the sauce, this sauce doesn’t really need to be -- now we’re going to take the pasta that we have, we just use our hands. That’s hot! Now, I’m going to take some of my pasta with my chicken and I’m going to take some of my veggies with the sauce. I’m going to cut myself a little bit of cilantro as a garnish, like half, mix my pasta, give it a squeeze and there you go. Let’s taste and see how it came out. It’s so good, it’s got a lot of flavor, it’s really lite and we made enough to last all week. We’ll put some foil over this bowl of chicken and pasta or put it in some Tupperware and then separately, you’re going to package your bowl of veggies and sauce. When you come home from work, you’re tired you don’t want to cook, this is what you do, take the chicken and pasta up in a bowl, put it in the microwave for a minute then coat it with the sauce and the veggies, they are nice and cool because they’ve chilled in the refrigerator and there you go, you have a really delicious meal, it’s tangy, it’s sweet and you are going to love it.
Okay, I’m just going to throw that all in there, one big shallot. One big shallot, everybody in it.
Transcription by:
Scribe4you Transcription Services