Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Thai Chicken With Linguini

Photo Credit
designs by Jack/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 servings.
Category
Poultry
Course
Main Dish
Preparation Method
Saute
Credit
Phyllis Klassen, Keremeos, British Columbia
Sources
Old Farmer's Almanac Contests

Thai Chicken with Linguini is a bold, comforting fusion dish that combines tender chicken and a rich peanut sauce packed with sweet and savory flavor. Made with soy sauce, honey, ginger, garlic, and a hint of heat from red pepper, this recipe comes together quickly while delivering restaurant-style taste at home. It’s an easy weeknight dinner that feels indulgent without being complicated.

First Prize: Peanut Butter Recipe Contest Winner -2008 Old Farmer’s Almanac

Ingredients
1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips
cooked linguini or other pasta of choice

Instructions

  1. In a saucepan, saute the chicken in the olive oil. Remove the chicken from the pan and keep warm.
  2. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green onions and garlic, stirring constantly over low heat until blended.
  3. Add the red pepper and cooked chicken.
  4. Cook until the sauce has thickened. Add pasta and toss to coat.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Denise T</span> Tue, 02/10/2026 - 10:14
This sounds absolutely delicious and fairly simple to prepare. Personally, I would use fresh ginger. I used to run into the problem of the ginger going bad before it was all used. The solution is to freeze it and then just grate as much as you need.