# Components:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - Salt, for boiling water
→ Chicken
03 - 1 pound boneless, skinless chicken breast, thinly sliced
04 - 1 tablespoon vegetable oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Sauce & Garnish
07 - 1 cup ready-made Thai peanut sauce
08 - 2 tablespoons soy sauce
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon grated fresh ginger
11 - 2 cloves garlic, minced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons chopped fresh mint (optional)
14 - 2 green onions, thinly sliced
15 - 1/4 cup roasted peanuts, chopped
16 - Lime wedges, for serving
# Directions:
01 - Boil linguine in salted water following package directions until al dente. Drain and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and fully cooked, about 5 to 7 minutes. Remove and keep warm.
03 - Lower heat to medium. Add peanut sauce, soy sauce, lime juice, grated ginger, and minced garlic to the skillet. Stir and simmer gently for 2 to 3 minutes until heated through.
04 - Return cooked pasta and chicken to the skillet. Toss thoroughly to coat evenly with the sauce.
05 - Remove from heat. Stir in chopped cilantro, mint if desired, and half of the green onions.
06 - Portion into bowls and garnish with chopped peanuts, remaining green onions, and lime wedges. Serve immediately.
