1. Thinly slice green onions. 2. Cut the carrot and zucchini into pencil-thin strips. 3. Cut each chicken thigh into 6 pieces. 4. In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown. 5. With a slotted spoon, remove the chicken thighs to a plate as they brown. 6. In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned. 7. Stir in the zucchini and green onions and continue cooking until the vegetables are tender. 8. Remove the vegetable mixture to a small bowl and keep warm. 9. In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain. 10. Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended. 11. Return the chicken thighs to the skillet with the peanut sauce. 12. Over high heat, heat to boiling. 13. Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes. 14. To serve, place the linguine in large bowl and top with the chicken mixture. 15. Spoon the carrot mixture over the chicken and garnish with the peanuts. 16. Toss to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
