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Ingredients
- 4 thinly sliced boneless chicken breasts
- 2 tbl olive oil
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili-garlic sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons low-salt chicken broth
- 3/4- pound linguine
- 2 large carrots cut in matchsticks
- 6 green onions chopped
- 1 red bell pepper cut into matchstick-size strips
- 1/2 cup fresh cilantro leaves
Instructions
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saute chicken 3-4 minutes per side in a skillet until cooked through
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slice chicken into strips
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combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and broth in a blender and blend until smooth.
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season dressing to taste with salt and pepper.
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cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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drain pasta; rinse with cold water to cool and drain again.
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transfer pasta to large bowl.
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add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend.
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pour dressing over and toss to coat
