Cookin’ with Carolyn Thai Chicken with Linguine

My youngest daughter is an excellent cook and loves to try new recipes (and add her changes). Here is one of her latest. It’s delicious!
Thai Chicken with Linguine
1/2 lb linguine
1 Tbsp olive oil
1 lb skinless, boneless chicken breasts, cut into 1 inch pieces
1 cup chicken broth
2 Tbsp honey
1 Tbsp soy sauce
1/4 cup crunchy peanut butter
1 tsp cornstarch
1 tsp ground ginger
4 scallions, sliced
2 cloves garlic, minced
1 red bell pepper, cut into strips
7 oz bag of snow peas
1) Cook the linguine according to the package directions, drain, set aside, and keep warm
2) In a large sauce pan (or 4 qt stew pot), warm the oil over medium heat. Add the chicken and cook until it loses its pink color. Remove the chicken from the pot and keep warm.
3) Add the broth, honey, and soy sauce to the pot.
4) Whisk in the peanut butter, corn starch, and ginger.
5) Add the scallions and garlic and cook over low heat, stirring constantly until blended.
6) Add the red pepper strips, snow peas, and chicken.
7) Stir to coat and cook until the sauce has thickened. Add the linguine to the pot, coat with the sauce. Take off heat and serve. Makes 4-6 servings.
Note: The stew pot can be larger – I use my 10″, 4-qt pot. It is a good size to make the sauce and being able to add the linguine to it at the end. For us, it is 4 servings.

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