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Related recipes: Carrots, Garlic, Herbs, Main Courses, Nut Butter, Pasta, Poultry, Sweet Pepper
This dish could easily be made with shrimp or pork in place of the chicken. Great as a main course; or omit the chicken and serve as a side dish.
Ingredients
12 ounces (340g) linguine, uncooked
8 ounces (230g) boneless skinless chicken breasts, uncooked
1 Tbsp (15mL) teriyaki sauce
2 tsp (10mL) sesame oil, divided
2 tsp (5g) ginger root, grated
2 cloves garlic, minced
1/2 cup (120mL) chicken broth
1/3 cup (75g) peanut butter, natural-style (no added fat or sugar)
1/4 cup (60mL) soya sauce, low sodium
2 Tbsp (30mL) rice vinegar
1/4 tsp (1g) red pepper flakes (or hot chilli oil)
1 carrot, sliced
1 red pepper, cut into strips
Directions
Cook linguine in a large pot of rapidly boiling water.
While pasta is cooking, grill, broil or microwave chicken brushed with teriyaki sauce.
In a small saucepan, heat one tsp oil (5mL) over medium heat. Add ginger and garlic; sauté 30 seconds. Add chicken broth, peanut butter, soya sauce, rice vinegar and red pepper flakes; mix well and simmer 5 minutes, stirring occasionally. Remove peanut sauce from heat and keep warm.
Heat one tsp oil in a large skillet or wok. Add carrots and stir fry for 1–2 minutes. Add red pepper and continue stir frying until tender. Remove from heat
Combine vegetables, linguine and peanut sauce in a large bowl.
Portion linguine onto plates. Cut hot chicken into strips and lay on top of pasta.
