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Thai Peanut Chicken Pasta

An Asian-inspired one-dish meal perfect for busy weeknights, this recipe boasts whole grains, veggies, and chicken in a tasty peanut sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6


  • 14 oz. thin spaghetti
  • 4 cloves garlic, minced
  • 1/4 c. honey
  • 1/4 c. smooth peanut butter
  • 1/4 c. low sodium soy sauce
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. sriracha sauce
  • 2 Tbsp. sesame oil, divided
  • 1 1/2 c. carrots, cut into 1/8-inch by 2-inch matchsticks
  • 2 c. cabbage, thinly sliced
  • 8 green onions, sliced
  • 2 c. cooked diced chicken (I used rotisserie chicken)
  • 1/2 c. peanut pieces (optional garnish)
  • 1/4 c. sesame seeds (optional garnish)
  • 1/4 c. green onions, sliced (optional garnish)


  • Cook pasta according to package directions.
  • While pasta cooks, make the peanut sauce: In a small bowl, whisk together garlic, honey, peanut butter, soy sauce, rice vinegar, and ginger.
  • Drain pasta and toss with 1 Tbsp. sesame oil to keep from sticking. Set aside.
  • Wipe out pasta pan and heat the other 1 Tbsp. sesame oil on medium heat. Add carrots and saute until tender, about 5 minutes. Add cabbage and green onions and saute another minute or two until the cabbage begins to soften.
  • Add the pasta back to the pan, along with the chicken and peanut sauce. Stir well to combine and continue cooking on low until heated through.
  • Garnish with additional green onion slices, peanut pieces, and/or sesame seeds. Serve immediately.


Adapted from Dinner, Then Dessert.