Thai Peanut Chicken Pasta Salad

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 30 minutes

食材

2 cloves garlic, minced

Juice of 1 lime

3 tbsp. low-sodium soy sauce

2 tbsp. extra-virgin olive oil

1 tbsp. grated fresh ginger

1 tbsp. packed light brown sugar

2 tsp. toasted sesame oil

1 1/2 lb. skinless, boneless chicken breasts (about 3)

1/2 c. smooth peanut butter

Juice of 1/2 lime

1 tbsp. low-sodium soy sauce

1 tbsp. rice wine vinegar

2 tsp. grated fresh ginger

2 tsp. sriracha

1 tsp. toasted sesame oil

1/2 tsp. sesame seeds

6 tbsp. warm water

Kosher salt

1 lb. fusilli

1/4 medium head of purple cabbage, sliced

1 red bell pepper, chopped

1 large carrot, grated

1 small cucumber, cut into half-moons

2 scallions, thinly sliced

1/4 c. packed fresh cilantro, chopped

1/4 c. roasted unsalted peanuts

1 tsp. toasted sesame seeds

步驟

Chicken

Dressing

Salad

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

Meanwhile, in a large skillet over medium heat, cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Let cool 5 minutes, then cut into bite-size pieces.

Return pasta to pot or a large bowl. Add peanut dressing while pasta is still warm. Add 2 tablespoons reserved pasta water and stir to coat, adding more as needed to loosen dressing and coat noodles. Add chicken, cabbage, bell pepper, carrot, cucumber, scallions, and cilantro and toss to combine.

Serve warm or chilled. Top with peanuts and sesame seeds when ready to serve.