Hey Foodies! Can you believe it’s the end of the year already? It feels like 2017 just began & here we are jumping into 2018 in what seems like a blink of an eye! From now on, I feel it’s accurate to say our timetable has converted to light years at the rate time flies these days! Having said that, I feel so blessed to have had a year of growth, reflections & new beginnings! I am so glad I pushed myself this year, challenged myself and went for my dreams without fear. I ended this year with progress in my weight loss goals, starting my own business, pursuing my dream of starting my own food blog and I am currently creating content for my vlog on YouTube! Talk about ending the year with a BANG!
Speaking of ending the year with a bang & starting a new year with motivation, goals & no holding back from pursuing your dreams….let me introduce you to the perfect recipe to roll into 2018 with. This my friends is my newest creation….&…i call it….Bangkok Chicken Spaghetti! OMG guys…it is soooooo good! I beg you to TRY THIS RECIPE! It is my spin on a traditional spaghetti but taken to the next level with the addition of the traditional flavors of Thailand!
I start off by marinating the chicken in a fusion of international ingredients and Gourmet Garden Chili Paste & speciality Thai Seasoning which is like a Thai Chimichurri of sorts which I also have a recipe for below. This dish would also be fantastic with shrimp!! Guys this is not a sponsored post or advertisement for this product. I just love the products and use them often to help me make my ethnic cuisine in a jiffy, it’s my thing! Enough talking guys I am so excited to share this recipe with you so let’s get cooking! I wish you all to try new things & live life to the full! Reflect on the gifts given & yet to be had and find your God-given purpose & passion and pursue it in 2018!
*The key to this recipe is to make sure you marinate your meat for at least a couple of hours but even better overnight!
*Feel free to substitute shrimp for chicken or use both just be sure not to overcook your shrimp.
*Do not omit any ingredients! They all work together to make this dish balanced!
Serves 4 to 6
For the Marinated Chicken
- 1 lb cleaned & chopped boneless, skinless chicken thighs or breasts
- 2 tablespoons chili oil or olive oil
- 2 tablespoons Gourmet Garden Thai Seasoning or see homemade Thai blend below.
- 2 tablespoons natural peanut butter, warmed
- 1 tablespoon low sodium soy sauce
- 3 tablespoons minced garlic
- 1 small onion, chopped
- 1/2 cup green onions, diced (optional)
- 2 tablespoons of Sazon all-purpose seasoning salt
- 1 tablespoon onion powder
- 1 tablespoon dried Italian herbs or dried basil
For the Pasta
- 1 lb spaghetti
- 1 & 1/2 jars quality tomato basil pasta sauce, about 4 cups
- 1 tablespoon Gourmet Garden Thai Seasoning or recipe for homemade Thai blend below
- 1 to 2 tablespoons of chili paste or Sriacha sauce depending on desired heat level
- 1 tablespoon low-sodium soy sauce
- 2 cloves minced garlic
- 1 tablespoon fresh minced ginger
- Fresh basil for garnish (optional)
- Chopped peanuts for garnish (optional)
Ingredients for Thai Chimichurri blend
- 1/3 cup olive oil + 2 tablespoons finely chopped lemongrass, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped & deseeded red chili, , 1 tablespoon finely chopped basil, 1 tablespoon ground cumin or coriander + 1 teaspoon soy sauce. Use a blender to blend very well and taste for seasoning. Store in a ziplock bag or mason jar for up to 4 weeks.
* If you will not be using Gourmet Garden Thai Seasoning be sure to prepare recipe above.
- In a large bowl, mix chili or olive oil, peanut butter, Thai seasoning blend, garlic and soy sauce and combine very well. Then season your chopped chicken with Sazon all-purpose seasoning salt, onion powder and dried herbs and add it to the marinade bowl along with the white onions and green onions. Stir everything together very well, cover with plastic wrap and marinate in the refrigerator for a minimum of two hours or even better overnight.
- Once your chicken is done marinating in the refrigerator go ahead and grab a large skillet, Dutch oven or pot and place it over medium-high heat then add your chicken to begin cooking.
- While your chicken is cooking fill a large stockpot with water and a tablespoon of kosher salt and bring to a rapid boil before adding your pasta.
- Check your chicken to ensure it doesn’t burn reducing heat if necessary then turn your chicken over to brown the other side.
- In a large bowl combine all your sauce ingredients and mix very well then add your sauce to your chicken and bring sauce to a boil. Once sauce begins to boil, reduce heat to medium-low and simmer chicken in the sauce for about twenty-five to thirty minutes depending on chicken part used.
- Add pasta noodles to boiling water and cook for about eleven minutes then drain.
- Once done combine pasta noodles with Thai Chicken Sauce and toss together in a large serving dish. Garnish with freshly chopped basil and toasted chopped peanuts if desired and drizzle with extra Sriracha sauce if you like extra heat!
See ya in 2018 Foodies!
* Thailand photo courtesy of Saga.com