Ingredients:
8 ounces dry linguine or 8 ounces spaghetti
1 (14 1/2 ounce) cans chicken broth
2 tablespoons dry white wine or 2 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8-1/4 teaspoon ground red pepper ( cayenne)
1/2 cup peanut butter
4 boneless skinless chicken breast halves ( about 12 ounces total)
1 tablespoon vegetable oil
1 medium onions, halved lengthwise and thinly sliced
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
2 green onions, sliced
Directions:
Cook pasta according to package directions, preferably al dente (firm to the bite).
Drain; keep warm.
For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
Stir in peanut butter until smooth.
Set aside.
Rinse chicken; pat dry with paper towels.
Cut into 1-inch pieces.
Set aside.
In a wok or large skillet heat the oil over medium-high heat.
(Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
Remove onion mixture from wok.
Add the chicken to the wok.
Stir-fry about 3 minutes or until chicken is tender and no longer pink.
Push the chicken from the center of the wok.
Stir sauce; add to center of the wok.
cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Return onion mixture to wok; stir all ingredients together.
Arrange pasta on individual plates or a serving platter.
Spoon the chicken mixture over pasta.
Sprinkle with green onions.
Servings: 4
Time preparation: 5 min.
Time total: 13 min.