Capelli D'Angelo with Thai Chicken
Tender chicken breast with a honey-peanut ginger glaze, served with noodles. Clean and refreshing Thai-style flavor.
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
cubed |
|
| 1 | can |
chicken broth
|
*
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | cup |
peanut butter
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | each |
sweet red bell peppers
cut into julienne strips |
|
| 1 | package |
pasta, capellini
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cubed |
|
| 1 | can |
chicken broth
|
*
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 59 | ml |
peanut butter
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
ginger
ground |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 0.5 | each |
sweet red bell peppers
cut into julienne strips |
|
| 1 | package |
pasta, capellini
|
* |
Directions
In skillet, heat oil, sauté chicken until golden.
Remove chicken, set aside and keep warm.
In clean skillet, combine broth, honey, and soy sauce, whisk in peanut butter, corn starch and ginger.
Add green onions and garlic; cook stirring constantly, over low heat until blended and smooth.
Add red pepper and reserved chicken, cook and stir until just bubbly and thickened.
Cook pasta and mix with chicken.
