Recipe information
Yield
4 main-course or 8 side-dish Servings
Ingredients
1
/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1
/4 cup soy sauce
2
tablespoons unseasoned rice vinegar
2
tablespoons chili-garlic sauce
1
tablespoon (packed) golden brown sugar
1
tablespoon minced peeled fresh ginger
3
tablespoons (or more) low-salt chicken broth
3
/4 pound linguine or dried chow mein udon noodles
4
cups thinly sliced cooked chicken, cut into strips
2
large carrots, coarsely grated (about 1 1/4 cups)
6
green onions, chopped
1
red bell pepper, cut into matchstick-size strips
1
/2 cup fresh cilantro leaves
Need to make a substitution?
Preparation
Step 1
Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
Step 2
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.