Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 1 bunch broccoli
- 1/2 cup smooth peanut butter
- 1/2 cup hot water
- 1/4 cup soy sauce
- 2 Tablespoons red wine vinegar (I use apple cider vinegar)
- 2 Tablespoons sesame oil (no, you can't skip this ingredient)
- 2 teaspoons sugar
- 1 - 2 teaspoons ground ginger (or grate some fresh--you can leave this out if you like it less spicy)
- 2 garlic cloves, crushed
- 1/2 to 1 teaspoon crushed hot red pepper, to taste
- 2 skinless, boneless chicken breast halves, poached and shredded, or cut into cubes
- 1/2 pound linguine
- 1 Tablespoon vegetable oil
- 1/2 cup chopped scallions
Preparation:
Boil or steam broccoli until bright green and crisp tender Rinse in cold water to stop the cooking and set aside.Combine peanut butter and water in a blender or food processor; mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic, ginger and red pepper; blend. Add chicken, toss to coat, and leave in the refrigerator for at least half an hour.
Cook the linguine; drain and rinse to stop the cooking. Toss with the chicken and sauce. Add the broccoli and scallions. I usually add some chopped red peppers at this point, too. Serve cold or at room temp.
This is good stuff and totally easy to make ahead of time. I think I'm going to make it next week sans chicken as our Vegetarian Dinner or the Week. - Kim