Yield 6 Number Of Ingredients 9 Steps:
Cook angel hair pasta in a large pot of boiling water until al dente. Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside. Saute chicken until done. Set aside. Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Time 35m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes. Add the green beans and saute until slightly brown but still bright green, about 2 more minutes. Cook the pasta to al dente according to the directions on the package. Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside. Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds. Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes. Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.
Time 30m Yield 4 , 4 serving(s) Number Of Ingredients 9 Steps:
Cook pasta according to package directions. Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well. Return pasta & veggies to pan and set aside. Cut chicken into strips or large cubes and sprinkle with salt and pepper. In large skillet heat olive oil over medium high heat. Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F), turning over while sauteing. Transfer chicken to the pan with the pasta & veggies. Toss with the peanut sauce and heat through over medium heat. Sprinkle each individual serving with crushed red pepper flakes to taste.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper. Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board. Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt. Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Number Of Ingredients 12 Steps:
Cook pasta until al dente, and then drain and allow to cool. Add the pasta back to the cooking pot, toss with 1 teaspoon of the sesame oil, and set aside. Mix the remaining ingredients, with the exception of the scallions, together with enough of the water to make a runny, but still fairly thick, dressing and set aside. Remove skin from Rotisserie chicken and shred it and add it, with the chopped scallions, to the pasta pot. Pour the dressing over and toss to combine. Let the pasta cool and serve cold or at room temperature. Yum!
Time 30m Yield 6 Number Of Ingredients 17 Steps:
In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated. Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened. Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.
Time 25m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Time 40m Yield 8 Number Of Ingredients 13 Steps:
Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Time 50m Yield 12 serving(s) Number Of Ingredients 17 Steps:
Heat Peanut Oil, and Sesame Oil in a wok. Add Garlic and Ginger, quickly saute. Stir Fry Chicken Strips until slightly browned. Add Peanut Butter to Wok, stir Chicken Broth and Soy Sauce into Peanut Butter to dilute. Add Kung Pao Sauce, Hoisin Sauce, Garlic Black Bean Sauce, Chili Garlic Sauce, Fish Sauce (see note below) Add Mushrooms, Snowpeas and Water Chestnuts. Cook on medium heat about 5 min. Serve over Linguine. Note: We like this dish really spicy and add more of these sauces at the table after serving the kids. The original recipe just called for Kung Pao Sauce and Sezchwan Sauce–I can never find Sezchwan Sauce and have to stockpile Kung Pao Sauce, so we rely on all of the sauces. Of course, the dish is slightly different each time we make it.
