Thai Chicken And Pasta

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I love thai food, but some thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.

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Steps

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Thinly slice green onions.

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Cut the carrot and zucchini into pencil-thin strips.

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Cut each chicken thigh into 6 pieces.

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In nonstick 12-inch skillet over medium-high heat , cook half the chicken thighs at a time until golden brown.

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With a slotted spoon , remove the chicken thighs to a plate as they brown.

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In the same skillet in hot salad oil , cook the gingerroot and carrots until the carrots are lightly browned.

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Stir in the zucchini and green onions and continue cooking until the vegetables are tender.

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Remove the vegetable mixture to a small bowl and keep warm.

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In a saucepan , prepare the linguine as itslabel directs , using 1 tablespoon salt in the water , then drain.

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Meanwhile , in the same skillet , stir the soy sauce , peanut butter , chili sauce , rice vinegar , coconut extract , and 1 1 / 4 cups water until well blended.

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Return the chicken thighs to the skillet with the peanut sauce.

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Over high heat , heat to boiling.

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Reduce the heat to low and cover and simmer until t.

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Ingredients

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green onions, carrot, zucchini, boneless skinless chicken thighs, salad oil, gingerroot, linguine, salt, soy sauce, creamy peanut butter, chili sauce, seasoned rice vinegar, coconut extract, peanuts