Thai Chicken with Thai Noodle Salad

I’ve been trying to expand my horizons for a while now, trying to master Asian cooking. Problem is, I’m super lazy. I love the flavor profiles, but hate the time it takes to make some of the more complicated dishes. This super easy recipe is a great compromise…

Thai Chicken w/ Thai Noodle Salad

Thai Chicken
recipes courtesy

1 cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1 onion, sliced
1/2 cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped

In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.

Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Thai Noodle Salad
recipe courtesy Recipezaar

1 lb spaghetti, cooked
1 cup carrot, shredded
1 cucumber, sliced thin
1/3 cup scallion, diced
1 green bell pepper, julienned


1/4 cup peanut butter
1 1/2 tablespoons vegetable oil
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon sugar
1 teaspoon ginger, grated
2 tablespoons sherry wine
1 teaspoon sesame oil
2 tablespoons lemon juice
1 scallion
1/2 teaspoon chili powder
1/4 cup chicken broth

Place spaghetti and vegetables in bowl. Puree dressing in blender or processor. Pour over salad and toss.