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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a delicious thai dish that I made after tinkering with a few. Soooo good! You can use any combination of vegies you like, and even change the chicken to shrimp if you prefer. Ingredients:
1 lb linguine |
4 boneless skinless chicken breasts |
1 tablespoon oil |
3/4 cup carrot, julienned |
3/4 cup zucchini, julienned |
1 cup broccoli floret |
4 tablespoons fresh ginger, minced |
6 tablespoons orange juice |
2 tablespoons soy sauce |
4 1/2 tablespoons sesame oil |
3 tablespoons brown sugar |
2 tablespoons rice wine vinegar |
1/4 cup peanut butter |
1 jalapeno, seeded and minced (optional) |
1/2 cup white wine |
1/2-1 cup cilantro, chopped |
1/2 cup toasted peanuts |
Directions:
1. Cook linguini to al dente.
2. While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
3. Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
4. Heat wok or large skillet over medium high heat.
5. Add oil.
6. When oil is hot, add vegies and sauce 1 minute.
7. Add in chicken, peanut sauce and wine, and cook until reduced by half.
8. Place drained linguini in a large bowl.
9. Pour sauce over, toss.
10. Garnish with cilantro and peanuts.
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