Dinner around my house has to be easy but I want something delicious too. This Peanut Chicken with Linguini has the flavors I love from a great Thai peanut sauce but takes just minutes to throw together. This is a great choice for a weeknight meal and the leftovers make an amazing lunch the next day too.

Ingredients

• 1 lb chicken, cubed
• 2 cups chicken broth
• 2 T soy sauce
• 2 T water
• 1 T corn starch
• 1/8 t. red pepper
• ½ c. peanut butter
• 1 T. oil
• 4 cloves minced garlic
• 2 t grated ginger root
• 1 med. Onion thinly sliced
• 1/2 red pepper, diced
• 8 oz linguini cooked and drained

Preparation

Stir fry your chicken cubes in a little bit of oil. I love my enameled cast iron pans for this because I don’t have to use much oil at all. After your chicken has cooked for a few minutes, add the onions, garlic, ginger, and peppers. Cook until veggies are nice and soft and chicken is cooked through.

In the meantime, you can start on the sauce. In a small pot, stir together broth, soy sauce, and pepper. Mix the 2 T of water and 1 T of cornstarch separately then pour that liquid into the pot. The sauce will begin to thicken as it cooks. Add the peanut butter and cook until blended well.

Add your peanut sauce to the cooked chicken and veggies. Serve on top of cooked linguini with some chopped cilantro on top.