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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Linguine with Chicken and Peanut Sauce Recipe

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This recipe for Linguine with Chicken and Peanut Sauce is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. skinned boneless chicken breasts
1 141/2 oz. can chicken broth
2 t. soy sauce
2 T. white wine (optional)
1 T. cornstarch
1/8 - 1/4 tsp. cayenne pepper
1/2 c. creamy peanut butter
1 T. oil
2 cloves garlic, minced
1 tsp. grated fresh gingerroot
1 medium onion, sliced thinly, separate rings
2 green onions, sliced thinly for garnish
Directions:
Directions:
Cut chicken into bite size pieces.
For the sauce, mix together chicken broth, soy sauce, cornstarch and cayenne pepper. Blend in peanut butter. Set aside.
Preheat large skilletover high heat. Add oil and stirfry garlic and gingerroot for 15 seconds. Add onion and sitr fry for 2-3 minutes. Remove vegetables from skillet. Stir fry chicken (in 2 batches if necessary) for 3 minutes.
Stir sauce and add to the skillet. Stir until thickened and bubbly.
Return veggies to skillet and heat through.
Serve over hot linguine with the green onions on the side.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is always a hit at our house. You can make it as spicy as you want.

 

 

 

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