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Thai Noodle Salad with Chilies, Peanuts and Bok Choy with Citrus Grilled Chicken

1:45 AM, Aug 8, 2013   |    comments
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12 ounce Pasta, Spaghetti, Barilla Plus, Dry
1 gallon Water, Boiling
1-1/2 tsp Spice, Ginger, Ground
2 ounce Nuts, Peanuts, Unsalted, Chopped
2cup Cabbage, Bok Choy, Fresh, Shredded
1 cup Red Bell Pepper, Julienne
1 tbsp Oil, Sesame
1-1/2 tsp Garlic Cloves, Fresh, Peeled, Chopped
1 tsp Spice, Pepper, Red, Crushed
2-2/3 tbsp Peanut Butter, Creamy
1/4 cup Water, Hot
1/4 cup Sauce, Chili, Sweet Thai
1/2 cup Onions, Green, Scallion, Each, Fresh, Bias Cut
1/4 cup Juice Base, Orange, Concentrate, 4+1
2 tbsp Honey
1/2 ounce Oil, Olive/Canola Oil 25/75 Blend
6 each Chicken, Breast, Boneless, Skinless, 4 oz, Raw


Combine honey, orange juice concentrate and oil in a bowl. Marinate chicken breast with orange glaze for two hours.
In a large pot, bring water to a boil and add pasta.
Cook pasta until al dente, about 10-12 minutes and carefully drain.
Shock the pasta in cold water to stop the cooking process and drain again.
In a pan over medium heat, add sesame oil, garlic and crushed red pepper flakes. Saute for 30 sec - 1 minutes.
Add bok choy and saute for 2-3 minutes.
Remove from heat and transfer to a half sheet pan to cool slightly. Set aside until ready for use.
In a large mixing bowl, combine peanut butter with sweet chili sauce, ginger and hot water. Whisk until combined and smooth.
Add cooked spaghetti and toss to combine. Add the cooled bok choy and green onions. Toss to combine.
Sauté or grill chicken over medium heat, flipping halfway through the cooking process, until the chicken is seared golden brown and reaches an internal temperature of 165 F. The honey will burn if cooked at too high of a heat, be sure to cook at a lower heat than normal.
Yields 6 servings.

Presesnted by: Chef Mark McKinney, UT Medical Center

Air Date: August 8, 2013

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