INGREDIENTS:Sauce
½ cup finely minced onion
2 Tbsps. peanut oil
2/3 cup chicken broth
½ cup peanut butter
2 Tbsps. soy sauce
2 tsps. lime juice
1 tsp. ground coriander
½ tsp. hot pepper sauce
½ tsp. crushed red pepper
1 ½ lbs. boneless, skinless chicken breasts
Peanut oilas needed
1 tsp. each salt & pepper, or to taste
1 lb. thin pasta
2 Tbsps. peanut oil
1 cup slivered red bell pepper
1 cup slivered snow peas
1 cup slivered carrot
4 Tbsps. chopped roasted peanutsDIRECTIONS:1. For sauce: sauté onion in oil until limp, but not browned. Stir in remaining sauce ingredients and blend well. Mixture may be made ahead. Store covered in refrigerator up to two days. Bring to room temperature to serve.
2. For chicken: brush both sides of chicken lightly with oil and sprinkle with salt and pepper. Grill over hot coals or broil until cooked through. Cool and slice diagonally into thin strips; chill.
3. For pasta: cook pasta in boiling water until al dente; drain and rinse well in cold water. Toss with 2 Tbsps. of peanut oil. Reserve.
4. To assemble: place pasta on individual plates. Top with vegetables and chicken pieces. Spoon sauce over the top and sprinkle with chopped nuts.NUTRITIONAL INFORMATION:Calories 532 (187.5% from fat); Fat 20.8g; Protein 34.1g; Carbohydrates 52.8g; Sodium 701mg; Cholesterol 53mg; Fiber 5.5gSERVINGS:8 servingsFrom:Recipe from the Texas Peanut Producers Board