Chicken or Pork Peanut Sauce

Name: Chicken or Pork Peanut Sauce
Yield: 6
Cuisine: Fusion
Ingredients: scallions, spring or green onions; garlic; peanut oil; chicken breast halves, boneless, skinless; ginger root; soy sauce, tamari; red chilis, dried; yogurt, plain; peanut butter; pasta, rotelle (wagon wheel)

Submitted by LaBoheme

A creamy, relatively low-fat recipe using yogurt and peanut butter. Serve it with whole grain pasta or cut the carbs and use just veggies for the base.

YIELD

6 servings

PREP

20 min

COOK

15 min

READY

Ingredients

EACH SCALLIONS, SPRING OR GREEN ONIONS
minced

CLOVES GARLIC
minced

TABLESPOONS PEANUT OIL

POUND CHICKEN BREAST HALVES, BONELESS, SKINLESS
cubed or sliced thinly

TEASPOONS GINGER ROOT
fresh, grated

TABLESPOON SOY SAUCE, TAMARI

WHOLE RED CHILIS, DRIED
crushed *

1/2

CUP YOGURT, PLAIN

1/4

CUP PEANUT BUTTER

OUNCES PASTA, ROTELLE (WAGON WHEEL)
cooked, well-drained, hot *

Directions

In a skillet or wok, cook scallions and garlic in oil over medium high heat until softened, about 2 mintues. Stir in chicken, ginger root, soy sauce and crushed red pepper. Cook until chicken is completely cooked.
Mix yogurt and peanut butter together. Add to chicken. Stir to coat.
Toss with pasta and sprinkle with chopped, salted peanuts, chopped cilantro, mint and basil (or Thai basil), or flat-leaf parsley. Serve with fresh bean sprouts and lime wedges. VARIATIONS: *Use lean pork loin (slice thinly against the grain) instead of the chicken breast. *Use 2--3 heads of broccoli florets, steamed or stir-fried in place of the pasta for a lower-carb dish. **Use rice noodles instead of pasta.