Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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2 ea Large green onions
1 ea Large carrot
1 ea Small zucchini (about 8 oz)
6 ea Large skinless -- boneless
Thighs (about -- 1-1/2 lbs
1 tb Salad oil
1 tb Minced peeled gingerroot
1 pk 16-oz linguine or spaghetti
Salt
1/3 c Soy sauce
1/4 c Creamy peanut butter
3 tb Chili sauce
3 tb Seasoned rice vinegar
1/4 ts Coconut extract
Peanuts for garnish

1. Thinly slice green onions; cut carrot and zucchini into pencil-thin
strips. 2. In nonstick 12-inch skillet over medium-high heat, cook
half the chicken thighs at a time until golden brown. With slotted
spoon, remove chicken thighs to plate as they brown. 3. In same
skillet in hot salad oil, cook gingerroot and carrots until carrots
are lightly browned. Stir in zucchini and green onions and continue
cooking until vegetables are tender. Remove vegetable mixture to
small bowl and keep warm. 4. In saucepot, prepare linguine as label
directs, using 1 tablespoon salt in water; drain. 5. Meanwhile, into
same skillet, stir soy sauce, peanut butter, chili sauce, rice
vinegar, coconut extract, and 1-1/4 cups water until well blended.
Return chicken thighs to skillet with peanut sauce; over high heat,
heat to boiling. Reduce heat to low; cover and simmer until chicken
loses its pink color throughout, about 5 minutes. 6. To serve, place
linguine in large bowl; top with chicken mixture. Spoon carrot
mixture over chicken; garnish with peanuts. Toss to serve. Makes 6
main-dish servings.

Each serving without peanuts: About 535 calories, 13 g fat, 94 mg
chol, 1270 mg sodium.

COMMENT:Pasta has become an American staple! Everyone loves it
because it tastes good and is good for you.

Source: Good Housekeeping Magazine - March, 1994 Reformatted for Meal
Master by: ElectraWoman, CMINEAH#OLDCOLO.COM

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