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Thai Chicken
Nb persons: 6
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CAPELLI D’ANGELO WITH THAI CHICKEN | |
1 tbsp | vegetable oil |
1 lb | boneless, skinless chicken breasts, cubed |
1 can | chicken broth, (10 oz/284 ml) |
2 tbsp | liquid honey |
1 tbsp | soya sauce |
¼ c. | peanut butter |
1 tbsp | cornstarch |
1 tsp | ground ginger |
2 | green onions, sliced |
2 cloves | garlic, minced |
½ | red pepper, cut into julienne strips |
1 pkg Capelli d’Angelo | |
1 tbsp | chopped, fresh parsley |
In skillet, heat oil; sauté chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey and soya sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook, stirring constantly, over low heat until blended and smooth. Add red pepper and reserved chicken; cook and stir until just bubbly and thickened. Cook Capelli d’Angelo according to package directions. Spoon chicken mixture over Capelli d’Angelo and serve topped with parsley. Makes 6 servings.
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