You may also like
Categories:
chicken chicken broth white wine soy cornstarch ground red pepper peanut butter peanut oil garlic ginger root onion linguini green onions cilantro
Viewed: 16 - Published at: 4 years agoIngredients
- 1 lb. skinless boneless chicken breast (cut bite-size)
- 1 (14 1/2 oz.) can chicken broth
- 2 Tbsp. dry white wine
- 2 Tbsp. soy
- 1 Tbsp. cornstarch
- 1/4 Tbsp. ground red pepper
- 1/2 c. peanut butter
- 1 Tbsp. peanut oil
- 3 cloves garlic, minced
- 1 tsp. grated ginger root
- 1 medium onion, sliced thin and separated into rings
- 8oz. linguini, cooked and drained
- 2 green onions
- cilantro (as garnish)
Method
- For sauce, combine and blend broth, wine, soy, cornstarch, peanut butter and pepper in a bowl and reserve.
- Preheat large skillet over high heat.
- Add oil.
- Stir-fry garlic and ginger 15 seconds.
- Add onion; stir-fry 3 minutes.
- Remove and reserve vegetables.
- Add chicken and stir-fry until done.
- Make a well by pushing chicken to sides and stir in sauce in the center.
- Cook, stirring until sauce is thickened and bubbly.
- Cook 2 more minutes.
- Add vegetables until coated and hot.
- Serve over noodles with green onions on top and cilantro as additional garnish.
