Time 13m Yield 4 serving(s) Number Of Ingredients 13 Steps:
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.
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.
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 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 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.
Yield Serves 4 Number Of Ingredients 12 Steps:
Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes. Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
More about “linguine with chicken and peanut sauce recipes”
Yield 8 Number Of Ingredients 12 Steps:
In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. Meanwhile, cook pasta according to directions on package. Drain. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
