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Tahini linguine garlic scallions chicken breasts chicken broth sesame seed sesame oil olive oil soy sauce rice vinegar sugar ginger chili paste cucumber
Viewed: 92 - Published at: 7 months agoIngredients
- 3 Tbsp. or more (for thicker sauce) tahini, peanut butter or almond butter
- 1 lb. linguine, cooked al dente
- 8 to 9 cloves garlic, chopped or minced
- 8 to 9 scallions, chopped and separated into white and green
- 4 chicken breasts, poached (reserve broth) and cooled, then diced into cubes
- 1 1/2 c. low sodium chicken broth
- 1 1/2 tsp. sesame seed
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 2 Tbsp. minced, finely chopped ginger
- 1 to 2 Tbsp. chili paste (Thai/Vietnamese), chili paste with garlic or chili flakes
- 1 cucumber, peeled, cored and diced
Method
- Prepare chicken breasts.
- Saute garlic, ginger and white part of scallions until tender.
- Add chili; saute.
- Add soy sauce, rice vinegar and sugar; continue to cook while stirring.
- Add in reserved chicken broth and tahini; simmer.
- Add diced chicken. Toss with boiled linguine or noodles.
- Sprinkle with toasted sesame seed and chopped green scallions to garnish.
- Place cucumber around edge of plate to present.
