Best Peanut Chicken Linguine With Snow Peas Cucumber Recipes

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

LINGUINE WITH CHICKEN AND PEANUT SAUCE

Steps:

• 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 2-3 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.

PEANUT CHICKEN LINGUINE WITH SNOW PEAS & CUCUMBER

Steps:

• 1. In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
• 2. In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
• 3. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and return to pot.
• 4. Mix in the cooked chicken; mix and heat for 1 minute more. Turn off heat.
• 5. Toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Note: Use an English (hothouse) cucumber, which is almost completely seedless.

THAI CHICKEN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.