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Categories:
chicken breasts peanut butter rice vinegar soy sauce sugar sesame oil fresh ginger cayenne pepper linguine orange bell pepper green onion fresh cilantro peanuts
Viewed: 47 - Published at: 7 years agoIngredients
- 12 12 ounces chunk chicken breasts, canned
- 6 tablespoons creamy peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 12 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, peeled and minced
- 12 teaspoon cayenne pepper
- 8 ounces linguine
- 1 large orange bell pepper, cut in matchstick-size strips
- 12 cup chopped green onion
- 5 large lettuce leaves
- 14 cup fresh cilantro, chopped
- 14 cup salted peanuts, chopped
Method
- Drain chicken, reserving broth.
- Combine 1/4 cup of the reserved broth, peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and cayenne in a small bowl; whisk to blend.
- Cook linguine in a large pot of boiling salted water until tender.
- Drain pasta, rinse with cold water and drain again.
- Transfer pasta to a medium bowl.
- Add chicken, bell pepper and green onions.
- Pour dressing over; toss to coat.
- Line a serving bowl with lettuce leaves.
- Transfer salad to the prepared bowl.
- Sprinkle with cilantro and peanuts.
