4 chicken breast halves, boneless and skinless*
4 tablespoons teriyaki or soy sauce
1 (8-ounce) package uncooked linguine pasta
1 cup fresh or frozen peas, cooked and divided**
3/4 cup shredded carrots**
Peanut Sauce (see recipe below)
3 tablespoons sesame seeds (reserve 1 tablespoon for garnish)
Sliced green onions (scallions) for garnish
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
** You could substitute any cooked vegetable that you desire. Sometimes I just serve the noodles without any vegetables and just the delicious peanut sauce.
Grill, broil, or microwave chicken (your choice) brushed with teriyaki or soy sauce. Once chicken is cooked, cut the cooked chicken into strips; set aside.
Prepare Peanut Sauce and set aside.
Cook pasta according to package directions; drain and return to pan. Learn How To Cook Pasta Properly.
In the pasta pan, toss the warm pasta, peas, shredded carrots, Peanut Sauce, and sesame seeds together.
Place on individual serving plates. Arrange chicken strips on top of pasta. Sprinkle reserved sesame seeds over the top and garnish with sliced green onions.
Serve cold or warm.
Makes 8 servings.
Peanut Sauce Recipe:
1/4 cup creamy peanut butter
1/4 cup water
1/4 cup soy sauce
1 tablespoon fresh-squeezed lemon juice
2 tablespoons honey
1/2 cup pineapple juice
1/4 teaspoon ground ginger
Hot chili oil or red (cayenne) pepper to taste
In a small saucepan over low heat, combine peanut butter, water, soy sauce, lemon juice, honey, pineapple juice, ginger, and hot chili oil or cayenne pepper; stir until well blended.
Remove from heat and let cool.