Linguine With Chicken And Peanut Sauce

• 8 ounces dry linguine or 8 ounces spaghetti
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons dry white wine or 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/8 - 1/4 teaspoon ground red pepper (cayenne)
• 1/2 cup peanut butter
• 4 boneless skinless chicken breast halves (about 12 ounces total)
• 1 tablespoon vegetable oil
• 1 medium onion, halved lengthwise and thinly sliced
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced

1. Cook pasta according to package directions, preferably al dente (firm to the bite).
2. Drain; keep warm.
3. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
4. Stir in peanut butter until smooth.
5. Set aside.
6. Rinse chicken; pat dry with paper towels.
7. Cut into 1-inch pieces.
8. Set aside.
9. In a wok or large skillet heat the oil over medium-high heat.
10. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
11. Remove onion mixture from wok.
12. Add the chicken to the wok.
13. Stir-fry about 3 minutes or until chicken is tender and no longer pink.
14. Push the chicken from the center of the wok.
15. Stir sauce; add to center of the wok.
16. cook and stir until thickened and bubbly.
17. Cook and stir for 2 minutes more.
18. Return onion mixture to wok; stir all ingredients together.
19. Arrange pasta on individual plates or a serving platter.
20. Spoon the chicken mixture over pasta.
21. Sprinkle with green onions.

linguine, chicken broth, white wine, soy sauce, cornstarch, ground red pepper, peanut butter, chicken breast halves, vegetable oil, onion, garlic, ginger, green onions

Taken from www.food.com/recipe/linguine-with-chicken-and-peanut-sauce-12450 (may not work)