Linguine with Chicken and Peanut Sauce Recipe

ingredients

8 ounces dry linguine or spaghetti
1 container (14.5 ounce size) chicken broth
2 tablespoons dry white wine or water
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ground red cayenne pepper
1/2 cup peanut butter
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 medium onion, halved lengthwise and thinly sliced
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
2 green onions, sliced

directions

Cook pasta according to package directions until al dente. Drain and keep warm.

For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper. Stir in peanut butter until smooth. Set aside.

Rinse chicken and pat dry with paper towels. Cut into 1-inch pieces. Set aside.

In a wok or large skillet, heat the oil over medium-high heat. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil and stir-fry for 2 to 3 minutes or until onion is crisp-tender. Remove onion mixture from wok.

Add the chicken to the wok. Stir-fry about 3 minutes or until chicken is tender and no longer pink. Push the chicken from the center of the wok. Stir sauce and add to center of the wok. cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Return onion mixture to wok and stir all ingredients together.

Arrange pasta on individual plates or a serving platter. Spoon the chicken mixture over pasta. Sprinkle with green onions.

nutrition data

Nutritional data has not been calculated yet.

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