Ingredients
-
1
-
3
-
1
-
2/3
-
1/4
-
2
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Ginger Peanut Chicken Pasta, Fresh and light, the flavors in this creamy pasta dish are so amazing you’ll want to lick the plate!, Delicious! But the recipe was VERY badly written. Food.com, don’t you READ these recipes before re-publishing them? For starters, step 1 is to COOK the pasta and drain it. Next, “chopped” in the USA means “ground.” I assumed it means “cut into bite-sized pieces. Then brown them. In what? butter? oil? which oil? How much? And “2-3 minutes per side.” WHAT side? After cooking the chicken and pasta, make up the flavoring paste. When that is fully blended preferably with a whisk, THEN prepare the milk sauce. When it is ready, blend in the seasoning paste. THEN combine the chicken, chives and herb I replaced cilanto with parsley – genetic reasons. and sauce with the pasta. GEE!!!! I can cook, but a novice would be TOTALLY misled by these instructions., How much chicken By weight, please?! Thank you!
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Steps
|
1
Done
|
Cook Chicken in Skillet, Approximately 2-3 Minutes Per Side. |
|
2
Done
|
Take Chicken Out of Skillet and Set Aside. |
|
3
Done
|
in Small Bowl, Dissolve Corn Starch in 2 T. Milk. |
|
4
Done
|
Stir in Remaining Milk and Add to Skillet. |
|
5
Done
|
Cook For 1 Minute, or Until Thick and Bubbly. |
|
6
Done
|
Reduce Heat to Low. |
|
7
Done
|
in Another Small Bowl, Mix Peanut Butter, Lime Juice, Soy Sauce, Honey, Garlic, Ginger, and Red Pepper. |
|
8
Done
|
Stir Into Milk Mixture Until Smooth. |
|
9
Done
|
Add Chicken, Chives, and Cilantro. |
|
10
Done
|
Toss With Pasta and Enjoy! |
