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Thai Peanut Noodles with Chicken

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Ingredients
  

  • 1 pound linguini pasta
  • 2 chicken breasts
  • 1 Tablespoon minced garlic
  • 1/2 cup chopped scallion
  • 1/3 peanut butter you can use smooth or chunky, I prefer smooth
  • 1/4 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons toasted sesame oil + 2 Tablespoons for coating pasta
  • 2 Tablespoons brown sugar
  • 1 1/2 teaspoon grated ginger do not substitute with powder
  • 2 teaspoon Sriracha
  • Chopped peanuts optional, for garnish
  • Sesame seeds optional, for garnish

Instructions
 

  • Prep and wash the chicken. Cook them in a bot of boiling water for 15-20 minutes, or until internal temperature is 165 degrees. Shred with two forks, and set aside.
  • Boil the water for pasta and cook according to directions.
  • While your pasta is cooking (it should take about 10 minutes to cook), prepare the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, 3 Tablespoons of toasted sesame oil, brown sugar, grated ginger and Sriracha. Sauce will be thick, but it will thin out when it hits the hot pasta.
  • Drain the pasta and return to the cooking pot. Toss with the remaining 2 Tablespoons of toasted sesame oil. This will keep the sauce from sinking in to the pasta too quickly.
  • Now, add in the minced garlic, scallions and shredded chicken. Using tongs, toss to distribute evenly.
  • Pour the sauce over the pasta, and mix well.
  • Plate and garnish with chopped peanuts and/or sesame seeds.