This recipe is really easy to make and makes a wonderful, quick dinner. If you aren’t used to cooking with garlic and ginger I highly recommend giving it a try. It isn’t as scary as you look. You can just use a cheese grater to grate the ginger or you can chop it by hand. Garlic can be easily peeled and chopped or placed in a garlic press. Both of them stay fresh for a long time in the fridge so you can have them on hand when you need them.
Ingredients
1 lb chicken
1 can broth
2 T soy sauce
2 T water
1 T corn starch
1/8 t. red pepper
½ c. peanut butter
1 T. oil
2 cloves minced garlic
1 t grated ginger root
1 med. Onion thinly sliced and separated into rings
8 oz linguini cooked and drained
Preparation
For sauce: Stir together broth, soy sauce, water, cornstarch, and pepper. Blend in peanut butter. Set aside. Put oil in skillet and stir. Fry garlic and ginger for 15 seconds. Add onion. Stir fry 2-3 min. Remove veggies from skillet and cook chicken in skillet. Add sauce and cook until thick and bubbly. Add veggies and heath through. Serve on top of cooked linguini.
I like this with extra ginger (double) and cilantro on top.
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