Bow-Thai Chicken: A Flavorful Thai-Inspired Dish for Busy Nights
Prepare to be transported to the vibrant streets of Thailand with this Bow-Thai Chicken recipe, a delightful blend of creamy, spicy, and tangy flavors that won the prestigious 2002 Pillsbury Bake-Off! Perfect for those hectic days when you crave an exotic meal that’s both quick and satisfying, this dish combines tender chicken, bow tie pasta, and a medley of flavorful ingredients into a one-dish wonder. In just under an hour, you can enjoy a deliciously creamy and zesty meal that’s both budget-friendly and bursting with authentic Thai taste.
Ingredients
- Bow Tie Pasta: 7 1/2 cups
- Curry Powder: 1/8 cup
- Soy Sauce: 2 tablespoons
- Chicken Breast: 1/2 pound, cut into strips
- Lime Juice: 1 tablespoon
- Peanut Butter: 1 cup
- Alfredo Sauce: 2 cups
- Shredded Coconut: 1 cup
- Green Onions: 3/4 cup, chopped
- Lime: 1, cut into wedges
- Peanuts: 1 cup (optional, for garnish)
- Oil: For cooking the chicken
Instructions
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Cook the Pasta: Begin by bringing a large saucepan of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and return it to the saucepan, covering it to keep warm while you prepare the rest of the dish.
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Prepare the Chicken: In a medium bowl, combine the curry powder and soy sauce. Add the chicken strips and toss to coat them evenly with the spicy mixture.
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Sauté the Chicken: Heat a splash of oil in a large skillet or wok over medium-high heat until it’s hot but not smoking. Add the marinated chicken strips and cook, stirring frequently, for about 4 to 5 minutes, or until the chicken is no longer pink in the center. This step ensures the chicken is well-cooked and coated in the aromatic curry sauce.
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Add Sauce and Vegetables: Once the chicken is cooked, add the frozen sauce and vegetable mix from the meal starter to the skillet. Bring everything to a boil, then reduce the heat to medium-low. Cover and let it cook for 6 to 9 minutes, stirring occasionally, until the vegetables are crisp-tender and the flavors meld together beautifully.
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Incorporate Lime Juice and Peanut Butter: Stir in the lime juice and peanut butter, mixing well to combine. This addition adds a creamy, nutty flavor that enhances the richness of the dish.
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Combine Pasta and Sauce: Gently stir the Alfredo sauce into the cooked bow tie pasta, tossing to coat the pasta evenly. Then, spoon the vegetable and chicken mixture over the pasta, stirring until everything is well combined.
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Serve and Garnish: Spoon the Bow-Thai Chicken onto individual serving plates. Sprinkle each serving with shredded coconut, chopped green onions, and, if desired, additional peanuts for a crunchy texture. Garnish each plate with a lime wedge on the side for a fresh, zesty touch.
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Enjoy: Serve the Bow-Thai Chicken immediately while it’s still warm, and savor the delightful blend of Thai flavors in every bite!
Nutritional Information (Per Serving)
- Calories: 465.9
- Fat Content: 16.4 grams
- Saturated Fat: 6.4 grams
- Cholesterol: 81.2 milligrams
- Sodium: 278.7 milligrams
- Carbohydrates: 58.1 grams
- Fiber: 8.2 grams
- Sugar: 2.2 grams
- Protein: 24.6 grams
Tips for Success
- Pasta Choice: Ensure the bow tie pasta is cooked al dente to retain its texture and to avoid it becoming mushy once mixed with the sauce.
- Customizing Spice Levels: Adjust the amount of curry powder based on your preference for spice. For a milder flavor, use less curry powder.
- Vegetable Variations: Feel free to add your favorite vegetables or use fresh ones instead of frozen for a more personalized touch.
- Garnishing: For an extra burst of freshness, add a handful of fresh cilantro or basil as an additional garnish.
This Bow-Thai Chicken is perfect for a quick weeknight dinner or a casual gathering with friends and family. Its blend of creamy Alfredo sauce, tangy lime, and nutty peanut butter makes for a dish that’s both exotic and comforting. Enjoy this flavorful journey to Thailand right from your kitchen! 🌶️🍜🍴
