Chicken Thai Stir-Fry with Peanut Sauce
Whenever we go to California Pizza Kitchen, I almost always order their Thai Crunch Salad. It has one of those incredible peanut dressings on it, and when I look at the menu, I just can’t justify ordering anything other than that salad—even though I know they have some really good pizzas. I’m not really sure why I’m so crazy about peanut sauces. I mean it’s not as though peanut butter is one of my favorite foods (unless of course, it’s surrounded by chocolate and has the word “Reese’s” on the package). In fact the thought of eating a peanut butter and jelly sandwich sort of disgusts me. But when you make a sauce with peanut butter, soy sauce, fresh ginger, and crushed red pepper, I simply can’t resist it. It’s that peanut sauce that takes this stir-fry recipe over the top. To make this, you’ll need chicken, broccoli, yellow squash, a red bell pepper, green onions, fresh ginger, garlic, peanut butter, soy sauce, vinegar, sugar, crushed red pepper, chicken broth, linguine, and a little bit of vegetable oil.
Cut up the broccoli, squash, bell pepper, and green onions. The larger slices of squash can be cut in half. Place the vegetables in a bowl and set aside.
Cook the linguine according to package directions. Meanwhile, cut up the chicken, finely chop the ginger, and mince the garlic. Place the oil in a large skillet and heat over medium-high heat. Add the chicken, ginger, and garlic. Cook, stirring until chicken is cooked through and no longer pink. Use a slotted spoon to remove the chicken mixture to a plate; set aside. To the drippings in the same skillet, add the vegetables. Cook, stirring about 5 minutes or until the vegetables are crisp-tender. Remove the vegetables to the plate with the chicken; set aside.
To the same skillet, add the peanut butter, soy sauce, vinegar, sugar, and crushed red pepper; stir to combine. Add the chicken broth. Return the chicken and vegetables to the skillet and heat through. Serve over linguine.
Recipe by: Origin Unknown/Adapted by Winner Dinners
Serves 6
1-1/2 pounds boneless, skinless chicken breast halves, cut in small pieces
2 cups broccoli florets
1 medium yellow squash, cut on the diagonal into 1/4″ slices
1 medium red bell pepper, cut into 2-inch strips
4 green onions, thinly sliced
1 tablespoon fresh ginger, finely chopped
3 cloves of garlic, minced
2 tablespoons vegetable oil
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons white vinegar
2 teaspoons sugar
1/2 teaspoon crushed red pepper
1/3 cup chicken broth
8 ounces linguine, cooked according to package directions
Cut up the broccoli, squash, bell pepper, and green onions. The larger slices of squash can be cut in half. Place the vegetables in a bowl and set aside. Cook the linguine according to package directions. Meanwhile, cut up the chicken, finely chop the ginger, and mince the garlic. Place the oil in a large skillet and heat over medium-high heat. Add the chicken, ginger, and garlic. Cook, stirring until chicken is cooked through and no longer pink. Use a slotted spoon to remove the chicken mixture to a plate; set aside. To the drippings in the same skillet, add the vegetables. Cook, stirring about 5 minutes or until the vegetables are crisp-tender. Remove the vegetables to the plate with the chicken; set aside. To the same skillet, add the peanut butter, soy sauce, vinegar, sugar, and crushed red pepper; stir to combine. Add the chicken broth. Return the chicken and vegetables to the skillet and heat through. Serve over linguine.
