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Linguine with Chicken and Peanut Sauce
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or 8 ounces
(14 1/2 ounce) can
dry white wine
or 2 tablespoons
teaspoon ground red pepper (cayenne)
boneless skinless chicken breast halves
(about 12 ounces total)
tablespoon vegetable oil
, halved lengthwise and thinly sliced
, finely minced
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.
Rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces.
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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