Thai Chicken Linguine

Jin Chen

ingredients

Peanut Sauce

1/4 cup peanut butter
1/4 cup sesame seeds (toasted)
(put 1-2 tablespoons aside to sprinkle on top as garnish at the end)
2 cloves garlic
1 inch ginger
3 tablespoons soy sauce
2 tablespoons vinegar (or rice wine vinegar)
1 teaspoon tobasco
2 tablespoons brown or white sugar
up to 5 tablespoons water (slowly add to mixer)

Baked Chicken

1 chicken breast
olive oil
salt
pepper

Linguine

5 servings linguine
2 tablespoons sesame oil
4 scallions chopped
2 julienne sliced carrots

directions

Mix all peanut sauce ingredients in blender/food processor. Set aside. Spread olive oil on chicken along with salt and pepper. Bake chicken in oven on 375 degrees for 25-30 minutes. Or use rotiserrie chicken. Shred chicken. Boil linguine and run under cold water to stop the cooking process, after cooked through. Add and mix sesame oil into the linguine. Then add scallions, carrots, shredded chicken, and mix all together with the peanut sauce.

Source: Jin Chen