Thai Chicken Liguine

(from Lucianolinda’s recipe box)

Source: Taste of Home Mag.

Prep time: 30 minutes
Serves 6 people

Categories: pasta-sauce

Ingredients

  • 8 oz. uncooked whole wheat linguine
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 3 Tbsp. brown sugar
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. Thai chili sauce
  • 2 Tbsp. peanut oil, divided
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1 cup fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 1/3 cup chopped unsalted peanuts

Directions

  1. Cook linguine according to package directions. Mix soy sauce, lime juice, brown sugar, vinegar and chili sauce.

  2. In a skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry peas and pepper in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.

  3. Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

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