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Thai Chicken With Linquini

Serves 4-6

1 lb. chicken breasts, cut into 1-inch pieces
1 T. olive oil
1 c. chicken broth
2 T. honey
1 T. soy sauce
1/4 cup crunchy peanut butter
1 tsp. cornstarch
1 tsp. ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips

In a saucepan, sauté the chicken in the olive oil. Remove the chicken from the pan and keep warm. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green onions and garlic, stirring constantly over low heat until blended. Add the red pepper and cooked chicken. Cook until the sauce has thickened. Serve over warm linguini.

Jane Kallenborn - Woodstock




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