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Chicken
>> Linguine With Chicken And Peanut Sauce
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Chicken
>> Linguine With Chicken And Peanut Sauce
Ingredients:
8 Ounces Dry Linguine Or Spaghetti
1 (14 ½-ounce) Can Chicken Broth
2 Tablespoons Dry White Wine Or Water
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1/8 To ¼ Teaspoon Ground Red Pepper (cayenne)
½ Cup Peanut Butter
4 Skinless, Boneless Chicken Breast Halves (about 12 Ounces Total)
1 Tablespoon Vegetable Oil
1 Medium Onion, Halved Lengthwise And Thinly Sliced
2 Garlic Cloves, Finely Minced
1 Teaspoon Grated Fresh Ginger
2 Green Onions, Sliced
Preparation:
Cook Pasta According To Package Directions, Preferably Al Dente (firm To The Bite). Drain; 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; 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; 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; 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; Stir All Ingredients Together.
Arrange Pasta On Individual Plates Or A Serving Platter. Spoon The Chicken Mixture Over Pasta. Sprinkle With Green Onions.
Makes 4 Servings.
You can serve with your family and friends.
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