Prep 5 mins
Cook 8 mins
- 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
- 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.
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.
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!!!
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.