Thai Chicken Pasta

• 13 cups Creamy Peanut Butter
• 13 cups Honey
• 13 cups Low Sodium Soy Sauce
• 1- 1/2 Tablespoon Chili-garlic Paste
• 15- 1/2 Tablespoons Unseasoned Rice Vinegar
• 16 ounces, weight Linguine
• 5 Tablespoons Toasted Sesame Oil, Divided
• 2 whole Boneless, Skinless Chicken Breasts
• 10 whole Green Onions. Chopped And Divided
• 5 whole Garlic Cloves, Minced
• 1 Tablespoon Fresh Ginger, Minced
• 1 cup Finely Grated Carrot
• 2 cups Mung Bean Sprouts

1. In a small bowl, whisk together peanut butter, honey, soy sauce, chili garlic paste and rice vinegar.
2. Set aside.
3. Prepare pasta to al dente, drain and toss with 3 tablespoons sesame oil in a large bowl.
4. Set aside.
5. Cut chicken into thin slices.
6. In a hot pan, heat 1 tablespoon sesame oil and cook chicken completely.
7. Remove chicken from the pan.
8. Heat remaining 1 tablespoon of sesame oil and cook 8 of the chopped green onions, garlic and ginger until softened.
9. Pour in the sauce and simmer for about 1 minute on medium-low heat.
10. Toss sauce, pasta, chicken, carrots and mung beans together until well combined.
11. Garnish with remaining green onions and serve.
12. You can also garnish this with a handful of peanuts.

peanut butter, honey, soy sauce, chiligarlic, rice vinegar, weight linguine, sesame oil, chicken breasts, green onions, garlic, fresh ginger, carrot, sprouts

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-pasta/ (may not work)