Ingredients
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1 lb linguine
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4 boneless skinless chicken breasts
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1 tablespoon oil
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3/4 cup zucchini, julienned
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4 tablespoons fresh ginger, minced
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6 tablespoons orange juice
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2 tablespoons soy sauce
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4 1/2 tablespoons sesame oil
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3 tablespoons brown sugar
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1/4 cup peanut butter
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1 jalapeno, seeded and minced
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1/2 cup white wine
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1/2-1 cup cilantro, chopped
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1/2 cup toasted peanuts
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3/4 cup carrot, julienned
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2 tablespoons rice wine vinegar
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1 cup broccoli floret
Instructions
- Cook linguini to al dente.
- While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
- Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
- Heat wok or large skillet over medium high heat.
- Add oil.
- When oil is hot, add vegies and sauce 1 minute.
- Add in chicken, peanut sauce and wine, and cook until reduced by half.
- Place drained linguini in a large bowl.
- Pour sauce over, toss.
- Garnish with cilantro and peanuts.