Linguini With Thai Chicken - cooking recipe

Ingredients

1 lb. skinless boneless chicken breast (cut bite-size)
1 (14 1/2 oz.) can chicken broth
2 Tbsp. dry white wine
2 Tbsp. soy
1 Tbsp. cornstarch
1/4 Tbsp. ground red pepper
1/2 c. peanut butter
1 Tbsp. peanut oil
3 cloves garlic, minced
1 tsp. grated ginger root
1 medium onion, sliced thin and separated into rings
8oz. linguini, cooked and drained
2 green onions
cilantro (as garnish)

Preparation

For sauce, combine and blend broth, wine, soy, cornstarch, peanut butter and pepper in a bowl and reserve.
Preheat large skillet over high heat.
Add oil.
Stir-fry garlic and ginger 15 seconds.
Add onion; stir-fry 3 minutes.
Remove and reserve vegetables.
Add chicken and stir-fry until done.
Make a well by pushing chicken to sides and stir in sauce in the center.
Cook, stirring until sauce is thickened and bubbly.
Cook 2 more minutes.
Add vegetables until coated and hot.
Serve over noodles with green onions on top and cilantro as additional garnish.