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Chicken >> Linguine With Chicken And Peanut Sauce
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Chicken >> Linguine With Chicken And Peanut Sauce


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
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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