Linguini With Thai Chicken

• 1 lb. skinless boneless chicken breast (cut bite-size)
• 1 (14 1/2 oz.) can chicken broth
• 2 Tbsp. dry white wine
• 2 Tbsp. soy
• 1 Tbsp. cornstarch
• 1/4 Tbsp. ground red pepper
• 1/2 c. peanut butter
• 1 Tbsp. peanut oil
• 3 cloves garlic, minced
• 1 tsp. grated ginger root
• 1 medium onion, sliced thin and separated into rings
• 8oz. linguini, cooked and drained
• 2 green onions
• cilantro (as garnish)

1. For sauce, combine and blend broth, wine, soy, cornstarch, peanut butter and pepper in a bowl and reserve.
2. Preheat large skillet over high heat.
3. Add oil.
4. Stir-fry garlic and ginger 15 seconds.
5. Add onion; stir-fry 3 minutes.
6. Remove and reserve vegetables.
7. Add chicken and stir-fry until done.
8. Make a well by pushing chicken to sides and stir in sauce in the center.
9. Cook, stirring until sauce is thickened and bubbly.
10. Cook 2 more minutes.
11. Add vegetables until coated and hot.
12. Serve over noodles with green onions on top and cilantro as additional garnish.

chicken, chicken broth, white wine, soy, cornstarch, ground red pepper, peanut butter, peanut oil, garlic, ginger root, onion, linguini, green onions, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348653 (may not work)