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Chinese Chicken And Noodles

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Ingredients
  Boneless skinless chicken breasts 1 1⁄2 Pound
  Linguine 8 Ounce
  Cream style peanut butter 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Reduced sodium soy sauce 3 Tablespoon
  Cider vinegar 3 Tablespoon
  Sugar 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Shredded cabbage/10 ounces coleslaw mix 4 Cup (64 tbs)
  Scallions 6 , thinly sliced
  Scallion 1 , chopped
  Chopped dry roasted peanuts 2 Tablespoon
Directions

Place the chicken in a large saucepan of water and bring to a boil over moderate heat.
Reduce the heat to low and simmer, uncovered, until no longer pink on the inside about 10 minutes.
Meanwhile, cook the linguine according to package directions.
Whirl the peanut butter, water, soy sauce, vinegar, sugar, and oil in a food processor or electric blender at high speed for about 30 seconds or until smooth, then transfer to a large bowl.
Drain the chicken breasts and let cool on paper toweling.
Drain the linguine, rinse well, and add to the bowl with the peanut mixture.
Using your fingers, pull the chicken into long, thin shreds and add to the bowl along with the cabbage and sliced scallions.
Toss well to mix, then sprinkle, if you like, with the chopped scallion and peanuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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