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Linguine with Chicken and Peanut Sauce

Source of Recipe

Debra Ary - mom of Evelyn Ary - 2nd - Spratt


List of Ingredients

8-oz linguine pasta
2 Tbsp water
2 Tbsp soy sauce
1/2 c peanut butter
2 garlic cloves, minced
1 tsp grated gingerroot
2 green onions, sliced
1 lb. skinless, boneless, chicken breasts, cut into small chunks
1 (14 1/2-oz) can chicken broth
1/8 tsp ground red pepper
1 Tbsp cornstarch
1 Tbsp peanut or cooking oil
1 Tbsp brown sugar
1 medium onion, sliced into rings and separated


Recipe

Cook Pasta. For the sauce, stir together chicken broth, soy sauce, water, cornstarch and red pepper in a mixing bowl. Stir in peanut butter and set aside. Add oil to hot skillet. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add onion and stir-fry 2 to 3 minutes until onion is tender. Remove vegetables from skillet. Add half the chicken to skillet and stir fry about 3 minutes or until done. Remove chicken and repeat with the other half. Return all chicken to the skillet and push from the center of the skillet. Stir sauce and pour into the center of the skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Return vegetables to skillet; stir to coat with sauce. Heat through. Serve over hot cooked noodles adn sprinkle with sliced green onions.