Linguine with Chicken and Peanut Sauce

READY IN: 13mins
Top Review by TexasKelly

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.

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.

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