If you are looking for a flavorful and unique pasta dish, then this Chicken with Orange Thai Sauce Pasta is for you. The combination of Thai flavors and the fresh vegetables give the dish a unique texture and flavor that will make your tastebuds sing. To balance out the flavors, add peanuts, cilantro and red pepper flakes to accentuate the flavors, and voilà – you have a delicious meal that is perfect for any day of the week.
For 2 people
- 2 tablespoons - Stir-fry sauce or teriyaki sauce
- 2 tablespoons - Rice wine vinegar
- 4 tablespoons - Fresh orange juice
- 1/4 teaspoon - Sesame oil
- 1/4 teaspoon - Red pepper flakes
- 4 3 oz each - Chicken thigh meat (no skin or bone)
- 1 teaspoon - Olive oil
- 2 tablespoons - Zinfandel or white wine
- 1/4 teaspoon - Thai Seasoning Blend or Five-Spice Powder
- 1/2 cup - Defatted chicken broth with roasted garlic
- 2 - Oranges (peel and slice)
- 2 tablespoons - Chopped fresh cilantro
- 2 tablespoons - Dry-roasted peanuts (may omit)
- 1 - Carrot (julienned)
- 4 ounces - Bean sprouts (rinsed)
- 2 cups - Sliced napa cabbage
- 4 ounces - Angel hair pasta
- 1/2 teaspoon - Cumin seed
- Put pasta water on to boil. Slice the vegetables and set aside. Start the chicken (20 mins total). Meanwhile, cook pasta with the vegetables (8 mins total).
- Combine the stir-fry sauce, vinegar, juice, sesame oil, and red pepper flakes. Set aside. Rinse and dry the chicken. Trim well. Sprinkle with salt and pepper.
- Heat (moderately high) a nonstick skillet; add oil. Brown the thighs evenly on both sides until caramelized to a golden brown. Sprinkle the chicken with the Thai Seasoning Blend. When aromatic, deglaze pan with the wine. Add the vinegar-juice sauce and chicken broth. Top with orange slices. Reduce heat to medium-low, cover and simmer for 10 minutes. Add more broth if needed and top the chicken with chopped cilantro and peanuts (if using). Replace cover on the pan but vent slightly to allow steam to escape which will thicken the sauce slightly. Cook about 3 to 5 minutes.
- Add pasta to boiling water, stir to submerge the pasta and return to the boil. Add the carrots and cook about 3 minutes. Add the bean sprouts and cook until the pasta is ready to eat. Drain and set aside.
- Return the pasta pan to the burner over high heat. Add the cumin seed. Add the Nappa cabbage. Add the drained pasta-vegetable mixture and stir to combine. Remove from heat.
Plate the pasta, top with portions of chicken and sauce. This delicious dish is sure to be a crowd pleaser. Serve it with sliced cucumber, iceberg lettuce, and diced red bell pepper for a complete meal. For a similar dish, see “Cold Noodles with Hot Chili Orange Oil,” in Vegetarian Express by Nava Atlas (1995). Enjoy!