Ingredients
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8 ounces dry linguine or 8 ounces spaghetti
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1 (14 1/2 ounce) can chicken broth
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2 tablespoons dry white wine or 2 tablespoons water
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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1/2 cup peanut butter
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1 tablespoon vegetable oil
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1 medium onion, halved lengthwise and thinly sliced
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2 cloves garlic, finely minced
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1 teaspoon grated fresh ginger
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2 green onions, sliced
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4 boneless skinless chicken breast halves (about 12 ounces total)
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1/8-1/4 teaspoon ground red pepper (cayenne)
Instructions
- 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.