Chicken and Ginger Vegetable Linguine

Chicken and Ginger Vegetable Linguine

Recipe and Photo Credit: Alex Guarnaschelli
  • 10m

    prep time

  • 20m

    Cook Time

  • 17





  • 1/4 cup smooth peanut butter
  • 4 tablespoons reduced sodium soy sauce
  • 1 tablespoon honey
  • 3 tablespoons Garlic, divided
  • 1/2 cup water
  • 1 large lime, zested and juiced
  • Kosher salt
  • 12 ounces dried linguine pasta
  • 3 tablespoons canola oil, divided
  • 2 large eggs
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
  • 4 ounces white mushrooms, sliced
  • 2 tablespoons Ginger
  • 1/2 cup shredded carrots
  • 1 container (0.42 ounces) Cilantro
  • 6 scallions, minced

Nutrition information

Nutrition information coming soon.


  • Make the Sauce: Mix peanut butter, soy sauce, honey, 1 tablespoon of the Garlic Stir-In Paste and water In a medium saucepan over medium heat. Simmer until sauce reduces and thickens, about 5 to 6 minutes. Stir in lime zest and juice.

  • Cook the Sauce: In a large pot, bring 6 quarts of water to a rolling boil. Add 2 tablespoons of salt. (Pasta water should taste like seawater.) Add pasta and stir to keep from sticking. Cook until al dente, about 8 to 10 minutes. Drain well. Set aside.

  • Cook the Eggs: Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Crack eggs into skillet and scramble gently until firm, about 1 to 2 minutes. Remove from pan; set aside.

  • Finish and Assemble: In the same skillet, heat remaining oil over medium heat. When the oil begins to smoke slightly, add chicken; season with salt and cook until lightly browned, about 2 to 3 minutes. Stir in mushrooms, remaining 2 tablespoons Garlic Stir-In Paste, Ginger Stir-In Paste and a pinch of salt. Cook until chicken is cooked through and mushrooms are tender, about 6 to 8 minutes. Sir in carrots, peanut sauce and cooked pasta; tossing to mix. Top with Lightly Dried Cilantro and scallions.