Ingredients
- 1/4 cup smooth peanut butter
- 4 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 3 tablespoons Gourmet Garden™ Garlic Stir-In Paste, 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 Gourmet Garden™ Ginger Stir-In Paste
- 1/2 cup shredded carrots
- 1 container (0.42 ounces) Gourmet Garden™ Lightly Dried Cilantro
- 6 scallions, minced
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 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.
- 2 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.
- 3 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.
- 4 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, cooked pasta and eggs; tossing to mix. Top with Lightly Dried Cilantro and scallions.
