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Spicy blackened chicken breasts cool off in this refreshing
Thai peanut sauce?a perfect marriage of contrasting flavors.
Toss it all with some pasta and you?ve got gourmet dinner on
the table in about the same amount of time it takes to cook the pasta.
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| 2 tablespoons creamy (not chunky) peanut butter |
| 1 tablespoon honey |
| 1/2 teaspoon dark sesame oil |
| 2 teaspoons soy sauce |
| 1/2 teaspoon garlic, minced |
| 1/2 teaspoon ginger root, grated |
| 1/4 teaspoon ground white pepper |
| 1 tablespoon dry white wine |
| 6 tablespoons coconut milk (see Tips below) |
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| 1 pound dried plain linguine |
| 1 pound boneless skinless chicken breasts (the thicker the better) |
| 1 teaspoon canola oil |
| 2 teaspoons spicy seasoning (see Tips below) |
| 1/2 cup cilantro, minced |
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| 1. |
Combine all sauce ingredients in succession in a small bowl,
stirring thoroughly after each addition.
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| 2. |
Rub the chicken breasts with canola oil. Sprinkle liberally
with the spicy seasoning and press in to completely coat the chicken.
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| 1. |
Heat a dry cast iron skillet over high heat until smoking hot.
Place the seasoned chicken breasts into the hot pan and sear until blackened, about 2 minutes.
Turn over and repeat on the other side.
Remove the chicken and place on a cutting board.
Slice off a piece to check for doneness. (The inside should be white and juicy.
If it?s still pink, return to the skillet and cook a little longer.)
When done, slice cooked chicken into bite-size strips.
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| 2. |
Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente.
Drain, place in a large serving bowl and toss immediately with the Thai Peanut Sauce.
Add cilantro and toss again. Add chicken and toss once more.
Serve immediately, seasoning to taste at the table with additional salt if necessary.
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| Pinot Noir | Fruity, medium-bodied Pinot Noir with minimal tannins |
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(per serving) |
| 8 oz. |
| 537 |
| 11.4 g |
| 5.0 g |
| 42 g |
| 290 mg |
| 76 g |
| 3.5 g |
| 31 g |
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Coconut milk is readily available in most supermarkets.
It is usually sold in cans and is shelf stable until opened.
Look for it in the international foods' section.
For the spicy seasoning, use a spicy store-bought blend like Prudhomme?s? Poultry Magic? or make your own.
Since the amount of salt in different blends will vary, it will probably be necessary to salt individual
servings to taste at the table after the flavors have had time to blend.
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