Linguine with Chicken and Peanut Sauce

Recipe by LainieBug
READY IN: 13mins




  • 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.