Peanut butter sauce is featured in many Ecuadorean dishes.
Ingredients:
12 ounces pasta, such as fettuccine, uncooked
2 tablespoons plus 1 teaspoon sesame oil
4 boneless, skinless chicken breasts, cut into strips
2 red jalapeños, stemmed, seeded, and minced
2 cloves garlic, minced
2 teaspoons minced ginger
1 red bell pepper, stemmed, seeded, and cut into strips
1/2 cup chicken stock
1/4 cup peanut butter
1 teaspoon brown sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 8-ounce package frozen snow peas, thawed
Preparation: Cook the pasta in boiling water until almost al dente. Drain and set aside. Pour 2 tablespoons of the sesame oil into a large skillet over medium-high heat. Add the chicken and sauté until just done. Remove the chicken with tongs and set aside. Add the remaining teaspoon of sesame oil to skillet. Add the jalapeños, garlic, ginger, and bell pepper. Sauté for 2 minutes, then reduce heat to medium, cover, and cook for 2 additional minutes or until vegetables are almost tender. Add the chicken stock, peanut butter, brown sugar, vinegar, and soy sauce. Cook, stirring, until the peanut butter is thoroughly incorporated into the mixture. Add snow peas, chicken, and pasta. Stir for about 3 additional minutes, until all ingredients are heated through. Makes 6 servings.
