Thai Chicken and Pasta

• 2 large green onions
• 1 large carrot
• 1 small zucchini
• 6 large skinless, boneless chicken thighs
• 1 tbsp. salad oil
• 1 tbsp. minced peeled gingerroot
• 1 package linguine or spaghetti
• 1 tbsp. salt
• 13 c. soy sauce
• 1/4 c. creamy peanut butter
• 3 tbsp. chili sauce
• 3 tbsp. seasoned rice vinegar
• 1/4 tsp. coconut extract
• peanuts

1. Thinly slice green onions; cut carrot and zucchini into pencil-thin strips.
2. Cut each chicken thigh into 6 pieces.
3. In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
4. With slotted spoon, remove chicken thighs to plate as they brown.
5. In same skillet in hot salad oil, cook gingerroot and carrots until carrots are lightly browned.
6. Stir in zucchini and green onions and continue cooking until vegetables are tender.
7. Remove vegetable mixture to small bowl and keep warm.
8. In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water; drain.
9. Meanwhile, into same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
10. Return chicken thighs to skillet with peanut sauce; over high heat, heat to boiling.
11. Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes.
12. To serve, place linguine in large bowl; top with chicken mixture.
13. Spoon carrot mixture over chicken; garnish with peanuts.
14. Toss to serve.

green onions, carrot, zucchini, skinless, salad oil, gingerroot, linguine, salt, soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, peanuts

Taken from www.delish.com/recipefinder/thai-chicken-pasta-1320 (may not work)