Chicken with Linguine in Peanut Sauce

This well-seasoned Chicken with Linguine recipe is prepared using sautéed chicken tenderloins, snow peas, and, of course, the sweet and savory peanut sauce.










Per Serving





  • 13 Sanderson Farms® Chicken Tenderloins
  • 1 teaspoon sugar
  • 1½ teaspoons cornstarch
  • 1 tablespoon minced ginger
  • 1/2 cup low sodium soy sauce, divided
  • 1/4 teaspoon Sriracha hot chili sauce, or more for spicier flavor
  • 3 cloves garlic, minced
  • 1/4 cup creamy peanut butter
  • 1 tablespoon rice vinegar
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 (6-ounce) package snow peas, cut in half lengthwise
  • 1/4 teaspoon salt
  • 6 green onions, sliced thin, divided
  • 1 pound linguine noodles, cooked
  • 2 tablespoons sesame oil
  • 1 cup roughly chopped dry roasted unsalted peanuts, divided

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100% Natural

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No added salt

No added water

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  1. In small bowl, whisk together sugar, cornstarch, ginger, ¼ cup soy sauce, hot chili sauce, garlic, peanut butter, rice vinegar and water. Pour mixture into a large, sealable plastic bag. Add chicken tenders. Close bag and refrigerate for one hour. Remove chicken from bag and reserve marinade.
  2. Heat oil in a 12-inch skillet over medium heat. Add chicken and cook, turning over a few times through cooking, 10 to 12 minutes or until internal temperature reaches 165°F. Remove chicken from skillet. Cut each chicken tender into four portions. Set aside.
  3. Add snow peas and salt. Cook 4 minutes.
  4. Add reserved marinade and bring to a rapid simmer. Cook 1 minute.
  5. Add green onions, reserving 4 tablespoons for garnish. Cook 1 minute.
  6. In large bowl, combine hot linguine noodles, remaining 4 tablespoons soy sauce and sesame oil.
  7. Add vegetable mixture from skillet, ½ cup chopped peanuts and cooked chicken. Toss to mix well.
  8. Serve topped with reserved green onions and chopped peanuts.

    *Marinate 1 Hour

Nutrition Facts

Saturated Fat3g

Chicken. A great source of protein.

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