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“Chicken and noodles with a Thai influence.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. Set aside.
  2. In large skillet, heat oil over medium-high heat. Season both sides of chicken with remaining 3/4 tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over and cook until internal temp is 160 F (4-5 minutes). Transfer to plate and keep warm.
  3. Cook cappellini in large pot of lightly salted boiling water until al dente. Drain.
  4. Place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water. Cook stirring frequently, for 2 minutes. Add second bag of coleslaw mix and cook an additional 2 minutes.
  5. Slice chicken into thin strips. Stir half of the chicken and all of the peanut sauce into skillet. Cook 2 minutes, transfer to bowl.
  6. Add cappellini to chicken mixture. Toss to mix well. Top with remaining sliced chicken and chopped peanuts.

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