Ingredients:
1 lb linguine
1/3 cup sesame oil, plus
2 tablespoons sesame oil, divided
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
3 cloves garlic, minced
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 (16 ounce) packages frozen broccoli, cauliflower and carrot combination thawed
Directions:
In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
In the same large pot, heat 2 tablespoons sesame oil.
Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.
Servings: 5
Time preparation: 35 min.
Time total: 52 min.