Bow Thai Chicken
Get ready to savor the vibrant flavors of Bow Thai Chicken, a fusion masterpiece that combines tender chicken, colorful vegetables, and perfectly al dente bow-tie pasta tossed in a creamy, peanut-butter-based Thai-inspired sauce. This quick and easy recipe is packed with fresh ingredients like crunchy snow peas, julienned carrots, and zesty lime juice, all brought to life with the subtle heat of Sriracha (optional). With a gourmet peanut sauce made from coconut milk, soy sauce, and honey, this dish offers the perfect balance of savory, sweet, and tangy. Ready in under 45 minutes, Bow Thai Chicken is a perfect weeknight dinner for the whole family and makes an impressive option for entertaining guests. Don’t forget to garnish with cilantro, green onions, and crushed peanuts for a beautifully elevated finish!
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Recipe Information
Ingredients
- 12 oz Bow-tie pasta (farfalle)
- 1 lb Chicken breasts (boneless, skinless)
- 3 tbsp Soy sauce
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Honey
- 1 cup Peanut butter (creamy)
- 3 tbsp Coconut milk
- 3 Garlic cloves (minced)
- 1 tbsp Sriracha (optional, for heat)
- 1 large Carrot (julienned)
- 1 large Red bell pepper (thinly sliced)
- 1 cup Snow peas (trimmed)
- 2 Green onions (chopped)
- 2 tbsp Cilantro (chopped, for garnish)
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Crushed peanuts (optional, for garnish)
Instructions
Cook the bow-tie pasta according to the package instructions. Drain, rinse with cold water, and set aside.
Slice the chicken breasts into thin strips and season with salt and black pepper.
In a large pan or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of vegetable oil. Toss in the minced garlic and cook for 1 minute until fragrant.
Add the julienned carrot, sliced red bell pepper, and snow peas to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, lime juice, honey, peanut butter, coconut milk, and Sriracha (if using) until smooth.
Return the cooked chicken to the skillet with the vegetables, and pour the peanut sauce over the mixture. Stir well to coat everything evenly and cook for 2-3 minutes until heated through.
Add the cooked pasta to the skillet and toss gently to combine everything thoroughly.
Garnish with chopped green onions, cilantro, and crushed peanuts (if using).
Serve immediately and enjoy your Bow Thai Chicken!
Nutrition Facts
Calories |
4244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5824 mg | 253% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 97.8 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 571 mg | 44% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5582 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
