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Thai Chicken Recipe

Thai Chicken Recipe - 8 servings



1/2 cup olive oil

1 teaspoon sesame oil

3 tablespoons reduced-sodium soy sauce

1/3 cup rice vinegar

2 green onions, chopped

1 jalapeno pepper, chopped

4 large cloves garlic, minced

2 teaspoons freshly squeezed lime juice

2 teaspoons crushed red pepper

1/4 teaspoon Tabasco sauce

1/4 teaspoon white pepper


2 chicken breasts skinned, boned and cut into strips

1/2 pound fresh spinach linguine, cooked al dente

1/2 pound fresh regular linguine, cooked al dente

3/4 pound fresh asparagus, steamed 2-3 minutes or until crisp tender

and cut diagonally into thirds

1/2 cup fresh cilantro, chopped (optional)


In a saucepan, combine marinade ingredients. Place the chicken breasts in a bowl with 3 tablespoons of the marinade and marinate 20-30 minutes at room temperature. In a nonstick plan, saute the chicken 7 to 10 minutes or until cooked. Warm remaining marinade. Meanwhile, arrange pasta in a large, low serving bowl, toss with 1 tablespoon warmed marinade. Spread chicken over top of pasta. Top with asparagus. Garnish with cilantro. Accompany with remaining warmed marinade.

More Recipes for Poultry

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