This Thai Chicken with Linguine (a Cheesecake Factory copycat) is made with chunks of chicken breast and linguine in a creamy homemade Asian peanut sauce.
This Asian-style noodle dish is so much better than take out and it can be made in less than 20 minutes.
This recipe is absolutely deliciously yummy.
Thai Chicken with Linguine
16 oz. linguini cooked
4 lbs. chicken breast, cut into 1-inch chunks
2 cups carrots, cut Julianne style
2 cups celery, cut Julianne style
2 cloves garlic, minced
4 tbsp. avocado oil
1 cup peanut sauce (homemade peanut sauce recipe to follow)
1 cup peanuts, chopped, unsalted
Most Asian recipes call for vegetables cut Julianne style or on the diagonal.
Vegetables cut this way take less time to cook as more surface area is exposed to the heat source.
Vegetables cook faster, leaving them crunchy and most of the nutrition is not cooked out.
Here is an illustration of a very easy way to cut carrots Julianne style.
First wash your carrot. From left to right (image), cut the carrot into 1.5 to 2 inch sections.
Square the carrot, by thinly slicing outer skin of carrot.
Next cut squared carrot into 4 slices. Then cut each slice into match sticks (about 4 slices).
To cut your celery Julianne style is about the same. But there is no need to square the celery or remove the outer skin.
Wash celery and then cut into 1.5 to 2 inch sections.
Next face rounded side of celery up and slice down the middle.
With each section, cut into about 4 match sticks.
Most people though do not like to contend with the stringy part of the celery.
Even though the celery is cut Julianne style, you can still have strings, though much smaller.
Cutting the celery in this way, also exposes more surface to the heat source and cooking the celery fast, and leaving it crunchy.
Thai Chicken with Linguine
Cook the pasta according to package instructions.
Cut each chicken breast into ¼ inch chunks.
In a large frying pan; heat oil. Add minced garlic and sauté. Add vegetables and sauté until tender and then add chicken and cook until pink is gone.
Pour about ½ cup of peanut sauce into pan over chicken and vegetable mixture and mix in well.
Add peanuts mix some more and add the final ½ cup peanut sauce and mix. Remove from pan and put onto a large serving dish.
Plate and serve.
Homemade Asian Peanut Sauce
1 13.5 oz. can unsweetened coconut milk, full fat
¼ cup red curry paste
¾ cup natural creamy peanut butter, no sugar added
½ tbsp. salt
¾ cup sugar
2 tbsp. apple cider vinegar
½ cup water
Mix everything into a medium sauce pan and bring to a soft boil over medium heat.
Whisk while the ingredients are coming to a boil. Do this for about 4 minutes. Remove from heat.
Let rest to cool. Place in a jar with a tight fitting lid and refrigerate, should last about 4 months.
The sauce will thicken, to loosen or make saucy again, place jar into a small pot of boiling water.
Buy your peanut butter fresh ground at your local market. This way there is no peanut or other seed oil used.
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