Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.
12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil
1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.
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