Linguine with Chicken and Peanut Sauce

Total Time
Prep 5 mins
Cook 8 mins

Ingredients Nutrition


  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 2-3 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.
Most Helpful

3 5

I will have to be honest and say we really did not care for this. I found the peanut butter taste to be too strong. Perhaps if made again, using less pb would help. To counteract that, I used a LOT more soy sauce and some fish sauce & even some hot sauce, but the pb was just so overpowering. I see that a lot of other people really enjoyed it, so I think it is more a case of our personal tastes and not the fault of the recipe. That being said, I do think the sauce itself was missing something tastewise. Also I think it could use some veggies, maybe some broccoli or snow peas, just to addd a bit more to it. I always enjoy trying something new and thank you for posting the recipe.

5 5

This one is going into our favorites!!! It's tough to find something everyone in the family likes (two adults and three kids, ages 5, 7 and 10) but this one wins rave reviews from all. I doubled the recipe so we could feed us all and have leftovers. I went light on the red pepper, for the kids' sake, and used natural peanut butter which is less sweet than regular peanut butter, so I added a bit of sugar and it was perfect. I also omitted the green onions because I didn't have any. I also added broccoli and I think next time I will add snap peas as well. Thanks for the recipe! YUM!!!

5 5

Very good! I followed the recipe and added a few things to try and mimick a dish I'd had before. To the veggie/ chicken mix I added green pepper and shredded carrots. Put the whole thing over spaghetti squash (just for kicks cause I have a ton of them) and topped it with peanuts, diced tomato, and fresh cilantro. Probably coulda done without the tomato but the cilantro absolutely was awesome. Thank you for the recipe - ended up being very very close to a favorite of mine at cheesecake factory.