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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.

Prep

20+

Minutes*

Cook

Minutes

Servings

Calories

520

Per Serving

Protein

35g

Ingredients

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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Directions

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.
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.
Add snow peas and salt. Cook 4 minutes.
Add reserved marinade and bring to a rapid simmer. Cook 1 minute.
Add green onions, reserving 4 tablespoons for garnish. Cook 1 minute.
In large bowl, combine hot linguine noodles, remaining 4 tablespoons soy sauce and sesame oil.
Add vegetable mixture from skillet, ½ cup chopped peanuts and cooked chicken. Toss to mix well.
Serve topped with reserved green onions and chopped peanuts.

*Marinate 1 Hour