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Thai Peanut Linguini


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Member since 2012

Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes

Ingredients

8 oz. package Linguini
2 pounds chicken
1 cucumber
1 bunch asparagus
1 bunch green onion (chopped)
Sauce:
1 T. red wine vinegar
1 T. brown sugar
6 T. chuncky peanut butter
1/4 c. soy sauce
6 T. sesame oil
1 T. hot chili oil
5 T. sesame seeds (toasted)


Mix the sauce. Cook the chicken and chunk or shred it, removing bones. Cook the linguini and asparagus. Cut the cucumber in bit size pieces. I prefer to peel off parts of the skin, quarter it length wise and spoon out the seeds if it is a regular american cucumber. If you are lucky to get a Japanese cucumber, ignore the peeling and there will be no seeds. Toss the warm linguini, warm chicken and vegetables with sauce and serve.


Pairs Well With


Notes

This is a favorite recipe from my friend Becky. She hauls it to swim meets and it is now a favorite of ours.

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