Guest Post by: Jeff (Mackenzie’s husband)
“Knowing my wife has a busy week ahead preparing for a baby shower, I offered to help by cooking dinner. When Mackenzie said this meal sounded really good, I decided that I would give it a try, besides I LOVE it too. As a chef, whose mastery includes the omelette, dinosaur-shaped pancakes, and grilling, I was a bit nervous to attempt making a dinner with ingredients that I can barely pronounce. (Hoisin sauce- when’s the last time you had that added to the last minute grocery list?) We saw the recipe on a home improvement several years back and decided to try it. You will not be disappointed when you make it. Here are some tips that I, as the now not-so-novice chef, want to share with you as you make this:
1. Double the sauce (you will understand what I mean when you taste it). It is amazing.
2. Get all your ingredients prepped beforehand. I found that it was nice to have everything ready for each step when I went to do them. (Cutting snap peas takes the longest time out of everything.)
3. Grill the chicken. We have had it both ways; and grilling definitely adds a great flavor to the marinated chicken!
4. Don’t try to make this while your wife is trying to bake three cakes to use in cake pops. Our kitchen isn’t small, but it is definitely not big enough for that.
Finally, enjoy the meal. When you actually do the cooking, you’ll see it’s easier than it may appear. Our boys love this chicken with a little sauce as well as the noodles; we are trying to teach them to love spicy as much as we do!”
Spicy Thai Peanut Skewers & Sesame Peanut Noodles
Print recipe
| Serves | 4-5 |
| Prep time | 45 minutes |
| Cook time | 20 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Region | Thai |
Ingredients
- 2 large Boneless, Skinless Chicken Breasts
- 4 tablespoons Vegetable Oil, divided
- 1 tablespoon Chili Garlic Paste
- 3/4 cups Creamy Peanut Butter
- 1/4 cup Hoisin sauce
- 1 tablespoon Rice Wine Vinegar
- 4 tablespoons Soy sauce, divided
- 1/2 cup Water
- 20 Bamboo or Metal Skewers
- 1lb Linguine
- 3/4 cups Peanut Dipping Sauce (see step 4)
- 1 1/2 tablespoon Toasted Sesame Oil
- 1 1/2 cup Snow Peas (thinly cut at a slant)
- 1 cup Cilantro Leaves
- 1/2 cup Scallion Greens (thinly sliced at a slant)
- 2 tablespoons Sesame Seeds (lightly toasted)
- 1 lime (cut into wedges for serving)
Directions
| Chicken prep | |
| 1. | Cut the chicken into 3/4-inch strips across the grain. Place in a bowl with 2 tablespoons of oil and 2 tablespoons of soy sauce. Let sit at room temperature while making the peanut sauce (about 20 minutes). (Soak your skewers in water for at least the same amount of time as you marinade the chicken. I like to begin by soaking the skewers before I do anything else- this will help keep them from burning when you cook them.) |
| Peanut Sauce | |
| 2. | Heat remaining 2 tablespoons of oil in a saucepan over a medium heat. Add the chili garlic paste - it should sizzle and bubble when you add it- cook for about 30 seconds or so. |
| 3. |
Whisk in the peanut butter and Hoisin sauce, allowing to heat through. (At this point the sauce will look like a dark paste, but don't stop.)  |
| 4. | Remove the sauce from the heat and whisk in the rice wine vinegar, remaining 2 tablespoons of soy sauce and water until smooth. |
| Noodles | |
| 5. | Cook pasta according to package directions; drain and place in a large bowl. (This is when I choose to cook the chicken.) |
| Cooking the chicken | |
| 6. | Preheat a flat griddle on medium heat. Remove chicken from marinade. Thread chicken onto skewers. |
| 7. |
Place on hot griddle, about 2 to 3 minutes per side. Serve with peanut dipping sauce. (I prefer to grill them, which is what I did this time. The flavor of the marinade comes out more when you grill them.)  |
| Noodles | |
| 8. | Combine peanut dipping sauce with sesame oil and stir well. Add sauce to warm pasta; toss to combine. Let noodles cool slightly. |
| 9. | Add snow peas, cilantro, scallion greens, and sesame seeds to pasta. Toss to mix them all together. Serve room temperature or chilled with a lime wedge. |
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