A Thai dish!

Chicken Sate Saute
(pillsbury 2001)

• 12 oz. uncooked linguine (I use angel hair)
  
• 1 tsp. curry powder
• 1/2 tsp salt (or less)
• 1 1/2 lb. chicken breasts, cut into strips for stir frying (I used 1 breast)
  
• 2 Tbl. oil
• 1 cup chopped onion
• 2 cloves garlic, minced (I used 1/4 t. garlic powder)
  
• 1 (14 oz) can coconut milk
• 1/4 cup lime juice
• 2 Tbl. brown sugar
• 3 Tbl. soy sauce
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup crunchy peanut butter (next time I'll cut back to 1/3 c.)
  
• 2 Tbl. chopped fresh cilantro (I skipped but if you like it it would be great!)

1. Cook linguine to desired doneness. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine curry powder and salt; mix well. Place chicken strips in medium bowl. Sprinkle with curry mixture; toss to coat. Set aside.
3. Heat oil in large skillet over medium heat until hot. Add onions; cook 3-4 minutes or until softened, stirring frequently. Add garlic; stir to combine. Add chicken; cook 5-7 minutes or until chicken is no longer pink in center. Remove chicken mixture from skillet; place on plate.
4. In same skillet, combine coconut milk, lime juice, brown sugar, soy sauce and pepper flakes; mix well. Bring just to a boil. Stir in peanut butter until well blended. Increase heat to high; cook 6-8 minutes or until thickened, stirring constantly. Add chicken mixture; cook 1-2 minutes or until thoroughly heated.
5. To serve, arrange cooked linguine on a serving platter. Top with chicken mixture. Sprinkle with cilantro. Makes 6 servings.

Thanks for the recipe Kelly. It was a good dish! Russell has a hard time adding peanut flavor to the type of dish he really enjoys, but he enjoyed it mostly. He said if he didn't love the regular yellow curry dish so much he could move on to additional flavors. As for me, I thought it was a taste-pleaser. Definitely more kid-friendly because of it not being spicy and also being a bit sweet and peanutty. Anika liked it. The others didn't try it. Maybe next time!