1 pound boneless, skinless chicken breast
1 can (14.5 ounces) chicken broth
2 tablespoons soy sauce
2 tablespoons dry white wine (or water)
1 tablespoon cornstarch
1/8 – ¼ teaspoon ground red pepper
½ cup peanut butter
1 tablespoon peanut oil or cooking oil
2 cloves garlic, minced
1 teaspoon grated ginger root
1 medium onion, thinly sliced and separated into rings
1 pound linguine, cooked and drained
2 green onions, sliced
papaya slices, optional
- Cut chicken into bite-size pieces; set aside.
- in a medium mixing bowl stir together chicken broth, soy sauce, wine, cornstarch, and red pepper. Blend in peanut butter; set aside.
- Preheat a large skillet or wok over high heat, add peanut oil (adding more as needed during cooking). Stirfry garlic and ginger in hot oil for 15 seconds. Add onion; stirfry 2 – 3 min. until onion is crisp-tender remove vegetables from skillet. Add half the chicken; stirfry 3 min. or until done. Remove first batch and add the rest of the chicken and cook it as above. Return all chicken to the skillet, pushing it to the side. Stir the sauce and add it to the center of skillet. Cook and stir until thickened and bubbly. Cook, stirring, 2 min. more. Return vegetables to pan; stir to coat.
- Serve over linguine, sprinkled with green onions, and with slices of papaya on the side..