Spicy Thai Chicken Linguine
Elevate your weeknight dinner routine with this bold and flavorful Spicy Thai Chicken Linguine! This dish combines tender linguine pasta and juicy strips of chicken with a medley of fresh vegetables, including crisp red bell peppers and carrots, all coated in a velvety peanut sauce bursting with savory, spicy, and tangy notes. Infused with the perfect heat from sriracha and balanced with the sweetness of brown sugar and sweet chili sauce, this recipe delivers a truly irresistible flavor profile. Topped with crunchy crushed peanuts, fresh cilantro, and sesame seeds, this vibrant meal not only looks stunning but offers a delightful texture in every bite. Ready in under 45 minutes, it’s an easy and satisfying way to bring the authentic taste of Thai cuisine straight to your table. Perfect for casual dinners or entertaining guests, this crowd-pleaser guarantees smiles with every forkful!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb chicken breast
- 1 medium red bell pepper
- 1 large carrot
- 3 stalks green onions
- 3 cloves garlic
- 2 tbsp vegetable oil
- 1 cup smooth peanut butter
- 1 cup soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 lime
- 2 tbsp brown sugar
- 1 cup water
- 0.25 cup cilantro
- 0.25 cup crushed peanuts
- 1 tbsp sesame seeds
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breasts into thin strips. Slice the red bell pepper into thin strips, peel and julienne the carrot, and chop the green onions (separating the white and green parts). Mince the garlic and set all aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil, then add the chicken strips. Cook for 5-7 minutes, stirring frequently, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic for 30 seconds, then add the red bell pepper, carrot, and white parts of the green onions. Cook for 3-5 minutes, until the vegetables are tender-crisp.
In a medium bowl, whisk together the peanut butter, soy sauce, sweet chili sauce, sriracha, juice of the lime, brown sugar, and water. Mix until smooth.
Return the cooked chicken to the skillet with the vegetables and pour the peanut sauce over the top. Stir well to combine and heat through for 2-3 minutes.
Add the cooked linguine to the skillet and toss to coat the pasta evenly in the sauce and mix with the chicken and vegetables.
Serve the Spicy Thai Chicken Linguine immediately, garnished with cilantro, crushed peanuts, sesame seeds, and the green parts of the chopped green onions.
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 14100 mg | 613% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 78.8 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3768 mg | 80% | |
*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.
