Chicken or Pork Peanut Sauce

• 3 each scallions, spring or green onions minced
• 2 cloves garlic minced
• 2 tablespoons peanut oil
• 1/2 pound chicken breast halves, boneless, skinless cubed or sliced thinly
• 2 teaspoons ginger root fresh, grated
• 1 tablespoon soy sauce, tamari
• 1 whole red chilis, dried crushed
• 1/2 cup yogurt, plain
• 1/4 cup peanut butter
• 12 ounces pasta, rotelle (wagon wheel) cooked, well-drained, hot

1. In a skillet or wok, cook scallions and garlic in oil over medium high heat until softened, about 2 mintues.
2. Stir in chicken, ginger root, soy sauce and crushed red pepper.
3. Cook until chicken is completely cooked.
4. Mix yogurt and peanut butter together.
5. Add to chicken.
6. Stir to coat.
7. Toss with pasta and sprinkle with chopped, salted peanuts, chopped cilantro, mint and basil (or Thai basil), or flat-leaf parsley.
8. Serve with fresh bean sprouts and lime wedges.
9. VARIATIONS: *Use lean pork loin (slice thinly against the grain) instead of the chicken breast.
10. *Use 2--3 heads of broccoli florets, steamed or stir-fried in place of the pasta for a lower-carb dish.
11. **Use rice noodles instead of pasta.

scallions, garlic, peanut oil, chicken, ginger root, soy sauce, red chilis, yogurt, peanut butter, pasta

Taken from recipeland.com/recipe/v/chicken-or-pork-peanut-sauce--49992 (may not work)