Linguine With Chicken And Peanut Sauce Recipe

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

How to make Linguine With Chicken And Peanut Sauce

1. Cook pasta according to package directions, preferably al dente (firm to the bite).
2. Drain; keep warm.
3. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
4. Stir in peanut butter until smooth.
5. Set aside.
6. Rinse chicken; pat dry with paper towels.
7. Cut into 1-inch pieces.
8. Set aside.
9. In a wok or large skillet heat the oil over medium-high heat.
10. (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.
11. Remove onion mixture from wok.
12. Add the chicken to the wok.
13. Stir-fry about 3 minutes or until chicken is tender and no longer pink.
14. Push the chicken from the center of the wok.
15. Stir sauce; add to center of the wok.
16. cook and stir until thickened and bubbly.
17. Cook and stir for 2 minutes more.
18. Return onion mixture to wok; stir all ingredients together.
19. Arrange pasta on individual plates or a serving platter.
20. Spoon the chicken mixture over pasta.
21. Sprinkle with green onions.

Notes