Ingredients

The following ingredients have 4 Servings
  • 1 large chicken breast (thinly sliced)
  • 1 tablespoon + 1/4 cup low-sodium soy sauce
  • 8 ounces uncooked linguine noodles
  • 2 teaspoons sesame oil
  • 4 ounces snow peas (strings removed)
  • 1 medium zucchini (cut into matchsticks)
  • 1/2 cup creamy peanut butter
  • 1 tablespoon ginger paste (or grated fresh ginger)
  • 2 tablespoons rice vinegar
  • 2 tablespoons Sriracha sauce
  • 1/4 cup dry roasted peanuts (roughly chopped)
  • 2 scallions (chopped on the diagonal)

Instruction

  • Toss the sliced chicken breast with 1 tablespoon of soy sauce in a small bowl. Set aside to marinate for five minutes.
  • Cook the linguine according to package directions. Drain, and reserve one cup of the cooking water.
  • Heat the sesame oil in a wok over high heat. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes per side, or until golden brown and cooked through. Add the snow peas and zucchini, and stir-fry for 3 additional minutes.
  • Whisk together the reserved pasta water, peanut butter, ginger, soy sauce, vinegar, and Sriracha.
  • Add the cooked linguine and sauce to the wok and toss with the chicken and vegetables. To serve, sprinkle with chopped peanuts and scallions.