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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a yummy one pot, Thai inspired dish from Mr. Food, pretty easy too! Ingredients:
1 lb linguine |
1/3 cup sesame oil |
2 tablespoons sesame oil |
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 |
2 garlic cloves, minced |
2 tablespoons white vinegar |
1 tablespoon sugar |
1 tablespoon ground ginger |
1 tablespoon crushed red pepper flakes |
1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed |
scallion, thinly sliced |
Directions:
1. In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
2. In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
3. Add the chicken and brown for 5-7 minutes.
4. Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
5. Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
6. Return the linguine to the pot, add the peanut butter mixture and toss to coat.
7. Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
8. Top with the scallions, and serve. Enjoy!
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