Ingredients:
1 lb linguine
4 boneless skinless chicken breasts
1 tablespoon oil
3/4 cup carrots, julienned
3/4 cup zucchini, julienned
1 cup broccoli florets
4 tablespoons fresh ginger, minced
6 tablespoons orange juice
2 tablespoons soy sauce
4 1/2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/4 cup peanut butter
1 jalapenos, seeded and minced (optional)
1/2 cup white wine
1/2-1 cup cilantro, chopped
1/2 cup toasted peanuts
Directions:
Cook linguini to al dente.
While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
Heat wok or large skillet over medium high heat.
Add oil.
When oil is hot, add vegies and sauce 1 minute.
Add in chicken, peanut sauce and wine, and cook until reduced by half.
Place drained linguini in a large bowl.
Pour sauce over, toss.
Garnish with cilantro and peanuts.
Servings: 6
Time preparation: 45 min.
Time total: 45 min.