- 4
- 30 mins
Ingredients
- 1 pound linguine
- 1/3 cup plus 2 tablespoons sesame oil, divided
- 5 1/2 pounds 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
- 1 package (16 ounces) frozen broccoli, cauliflower, and carrot combination, thawed
Preparation
Step 1
In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander.
In the same pot, heat the 2 tablespoons sesame oil over medium-high heat. Add the chicken and brown for 5 to 7 minutes.
Meanwhile, in a medium-sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, remaining 1/3 cup oil, the sugar, ginger, and red pepper; mix well.
Add the vegetables to the chicken and cook for 4 to 5 minutes, or until the vegetables are tender. Return the linguine to the pot and add the peanut butter mixture; toss to coat. Reduce the heat to low and cook for 3 to 5 minutes, or until the mixture is thoroughly heated; do not boil.
Notes:
I like to top this with thinly sliced scallions for extra flavor and color.