In a large bowl, combine chicken thighs and Thai lemongrass & chili sauce. Marinate in the refrigerator for at least 1 hour or up to 5 hours.

Prep vegetables: trim snap peas; dice eggplant into large 1" chunks, leaving the skin on; chop bell pepper into large 1" chunks; slice green onions into rings, separating green tops and white bottoms. Dice ham into 1/2" pieces and set aside.

Cook penne pasta according to package directions, cutting cook time by 1 to 2 minutes to leave more firm. Drain and rinse with cold water, then set aside.

Heat oil in a large pan over medium. Add chicken thighs and cook 5 to 7 minutes, without disturbing, to create a nice golden brown sear. Flip chicken thighs and continue to cook until done, reaching an internal temperature of 165 degrees F. Remove chicken to a plate and set aside.

To same pan, add diced ham and cook 3 to 5 minutes, until golden brown. Add chopped green onion whites, eggplant, snap peas and bell pepper. Cook 5 minutes. Add penne, shredded carrots and peanut sauce. Toss to coat in the sauce. Simmer 2 minutes, remove from heat and serve with chicken. Garnish with green onion tops.

Source: Hannaford fresh Magazine, March April 2025