THAI CHICKEN PASTA

Photo:  Our son Jonathan enjoying Thai Chicken Pasta

THAI CHICKEN PASTA

From Jonathan Troyer

serves 4-ish

4 large green onions, thinly sliced

3 large carrots, thinly sliced

1 1/2 cup bean sprouts

6 large boneless, skinless chicken thighs (about 1 1/2 lbs), or chicken breasts, cubed

1 T. oil

1 T. minced, peeled ginger root

1 16 oz. package linguine

1/2 cup soy sauce

1/2 cup peanut butter (chunky or creamy)

3 T. seasoned rice vinegar
3 T. chili sauce

1/2 t. coconut extract

1 1/2 cup water

Peanuts for garnish

Cook chicken with a little oil in a skillet over medium-high heat until golden.  Set aside.

Prepare linguine according to package directions.

In the skillet that you cooked the chicken, heat the oil and cook ginger and carrots until slightly tender. Stir in bean sprouts and green onions. Set vegetables aside and keep warm. 

  

In the same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract and the water until well blended.

Add the chicken  to skillet with peanut sauce and heat to boiling for about 5 minutes. Add in vegetables to reheat.

To serve, place chicken mixture on a bed of linguine. Garnish with peanuts.