 |
Prep Time: 35 Minutes Cook Time: 17 Minutes |
Ready In: 52 Minutes Servings: 5 |
|
Not authentic but we like it just the same. Ingredients:
1 lb linguine |
1/3 cup sesame oil, plus |
2 tablespoons sesame oil, divided |
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
1 cup crunchy peanut butter |
2/3 cup heavy cream |
1/4 cup soy sauce |
3 cloves garlic, minced |
2 tablespoons white vinegar |
1 tablespoon sugar |
1 tablespoon ground ginger |
1 tablespoon crushed red pepper flakes |
1 (16 ounce) package frozen broccoli, cauliflower and carrot combination thawed |
Directions:
1. In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
2. In the same large pot, heat 2 tablespoons sesame oil.
3. Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
4. In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
5. Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
6. Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
7. Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.
|
|