LINGUINE WITH CHICKEN AND PEANUT SAUCE

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Make and share this Linguine with Chicken and Peanut Sauce recipe from Food.com.

Provided by LainieBug

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces dry linguine or 8 ounces spaghetti
1 (14 1/2 ounce) can chicken broth
2 tablespoons dry white wine or 2 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8-1/4 teaspoon ground red pepper (cayenne)
1/2 cup peanut butter
4 boneless skinless chicken breast halves (about 12 ounces total)
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

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.

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