Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Vegetable oil

  2. 6 Garlic cloves - minced

  3. 3 Jalapeno chilies - seeded and Minced

  4. 1 1/2 cups 355ml Unsweetened coconut milk

  5. 1/3 cup 65g / 2 1/3oz Smooth peanut butter

  6. 1/3 cup 78ml Soy sauce

  7. 2 tablespoons 30ml Fresh lime juice

  8. 2 tablespoons 30ml Sesame oil

  9. 2 tablespoons 30ml Minced - peeled fresh ginger

  10. 1 tablespoon 15ml Honey

  11. 1 1/2 teaspoons 7 1/2ml Tabasco sauce

  12. 3/4 cup 109g / 3.8oz Diced red bell pepper

  13. 1/2 cup 118ml Sliced mushrooms

  14. 1/2 cup 31g / 1.1oz Chopped green onions

  15. 1 lb 454g / 16oz Skinless - boneless chicken Breast halves - cut into 1/4 ¥

  16. 1 Strips

  17. 1 lb 454g / 16oz Linguine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add garlic and jalapenos; Saute until tender but not brown, about 3 mins. Add the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and tabasco and mix well, until smooth. Bring to a simmer. Take off heat and season (if needed) with salt and pepper. (I added pepper, but didn't think it needed salt!) You can stop at this point, if desired and refrigerate for up to 24 hours. Heat 1 tbsp. oil in a heavy skillet over medium-high heat. Add the red pepper, mushrooms and green onions and cook for about 3 mins. Add the skinless, boneless chicken and cook until done. (About 5 mins.) Add this to the sauce. Cook the pasta in a pot of salted, boiling water until tender, but not overdone. Drain. Bring sauce to a simmer and pour over pasta. Toss well until coated. Serve.


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