| Yield | |
|---|---|
| Source | Cook's Country, April/May 2009 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cook's Country, April/May 2009 |
| Prep time | 30 minutes |
| 2 | Chicken Breasts (boneless, skinless, cut crosswise into 1/4 inch pieces) | |
| 1 | Tablespoon | Vegetable Oil |
| 1 | Pound | Linguine |
| 1 | Pound | Asparagus (trimmed and cut into 1-inch pieces) |
| 1⁄3 | Cup | Peanut Butter |
| 5 | Tablespoon | Rice Vinegar |
| 1⁄4 | Cup | Oyster Sauce |
| 2 | Teaspoon | Chili Garlic Sauce |
| 1 1⁄2 | Teaspoon | Ginger (grated) |
| 1 1⁄2 | Tablespoon | Sesame Oil |
| 1 | Teaspoon | Salt |
| 1⁄4 | Cup | Cilantro (chopped) |
| 2 | Green Onions (chopped) |
1.Bring 4 quarts water to boil in large pot add salt. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side, season with salt and pepper. Transfer to plate.
2.Add pasta to boiling water and cook until just beginning to soften, 5 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
3.Whisk peanut butter, vinegar, oyster sauce, chili garlic sauce, ginger, sesame oil, and 1/2 cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Add cilantro and green onions mix again. Serve.