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.
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
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.