Not authentic but we like it just the same.
1 lb linguine
1/3 cup sesame oil, plus
2 tablespoons sesame oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 cup crunchy peanut butter
2/3 cup heavy cream
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 (16 ounce) package frozen broccoli, cauliflower and carrot combination thawed
5 servings
Change to: servings US Metric
52 minutes 35 mins prep
In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
In the same large pot, heat 2 tablespoons sesame oil.
Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.
I subsituted the chicken with shrimp and used only 1/4 cup sesame oil. This is good and spicey. A little bit time consuming, but we love CPK's thai shrimp pasta, and the flavors are suprisingly similar. Enjoy.
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1 comment:
Help me Leslie! My parents are coming on Sunday...this is a tall order for help...but I need a huge batch of easy recipes (20 mins each?) that are not too gourmet-ish (the folks aren't quite that way) but still no "jello or casserole essense" either to keep my family sane...
Is there hope? For under $200 for six people for that many dinners? Can I make any ahead of time?
And speaking of time, I'm sure you have an abundance of it just to devote to my angst... (minor desperatation mingled with sarcasm, there. :-) )
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