Posted by
fiadamom on Apr 25th, 2010 in
gastronomista |
5 comments
This is a family favorite, asian-style noodle dish. The kids call it peanut butter chicken, but I just call it delicious. Craig & I like to add ground red pepper to our plates to give it a kick, but the kids just like it straight. Give it a try, hope you enjoy.
1/2 16-ounce package linguine or spaghetti
1 medium-size red pepper
1 medium-size cucumber
2-3 green onions
2 large skinless, boneless chicken-breast halves (about 1 pound)
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons salad oil
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3/4 cup water
1 tablespoon oriental sesame oil
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon crushed red pepper (optional)
(I usually double the sauce portion & the cornstarch mixture.) |
- Prepare linguine as label directs; drain
- Meanwhile, cut red pepper and cucumber into matchstick-think strips; thinly slice green onion. Set aside
- Cut chicken-breast halves crosswise into 1-inch-thick strips. In medium bowl, combine cornstarch mixture to coat. (I do this in a gallon ziploc bag.) In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces, stirring quickly and constantly, until lightly browned and chicken loses its pink color throughout. Remove chicken to plate; keep warm.
- To skillet over medium heat, add peanut butter, soy sauce, sesame oil, vinegar, sugar, and 3/4 cup water; cook, stirring constantly, until mixture is smooth. Stir in linguine and heat through.
- Spoon linguine mixture onto warm platter. Top with red-pepper and cucumber strips, then chicken strips and green onion. If you like, sprinkle with crushed red pepper.
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Toss to serve. Makes 4 servings
Each serving: About 560 calories, 21 g fat, 65 mg cholesterol, 1195 mg sodium
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mmm, I’m hungry and tuna fish salad cannot compare to the above
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