| Ingredients: 3 tablespoons chicken broth
1/4 cup soy sauce
1 teaspoon chili paste, or 1/2 teaspoon dried chili flakes
1/2 pound boneless skinless chicken breast, cooked
1 tablespoon toasted sesame seeds
1 pound asparagus, thin
3 green onions, minced
1 tablespoon minced red pepper
2 tablespoons shredded carrots
2 small cucumbers, diced
8 ounces linguine
1 tablespoon sesame oil
3 cloves garlic
1 tablespoon minced ginger
1 tablespoon red wine vinegar
1 tablespoon brown sugar
3 tablespoons peanut butter | |
| Procedures: Cook linguine, rinse and cool. Toss with a little sesame oil. Process ginger, garlic, vinegar, brown sugar, peanut butter, chicken stock and soy sauce. Add sesame oil a little at a time to incorporate and add chili paste. Process until well blended. Shred chicken into 2 inch pieces and add to linguine. Add sauce and sesame seeds. Toss well. Chill. Cook asparagus al dente. Slice on the diagonal into 2 inch pieces. Add to salad and toss. Garnish with green onions, red pepper, shredded chicken and cucumbers. Note: |
