Ingredients
For the Sauce
- ½ C Peanut Butter, creamy
- 3 T Soy Sauce
- 2 T Brown Sugar
- 2 T Rice Wine Vinegar
- 2 Cloves Garlic, minced
- 2 T Ginger, fresh, finely minced
- 1 T Siracha
- 6 T Water, warm
Remaining Ingredients
- Rotisserie Chicken, shredded
- 1 Pkg Linguine
- 1 Pkg Shredded Cabbage
- 1 Pkg Matchstick Carrots
- 4 Green Onions, sliced
Instructions
- In a blender, blend all of the sauce ingredients until fully combined.
- Cook the pasta according to the package instructions.
- Toss the chicken, pasta, cabbage, carrots and peanut sauce together.
- Top with green onion.
Notes
- Use as much of the cabbage and carrots that you prefer, the whole packages may be too much for your tastes.
- You can toss in any veggies that you like. For Instance:
- Chopped Cilantro
- Thin sliced red, yellow or orange bell pepper
- Broccoli Florets
- Snow Peas
- Thinly sliced onion
- Replace the shredded cabbage with Bok Choy
The Story
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This is really the first recipe that made me fall in love with cooking. It was so simple. I found it in a cook book that a dietician friend had given me. Full of lightened up recipes. I’ve tweaked it over the years as my tastes have changed. But, it remains one of my favorites and is a frequent request from my daughter. When I have suggested it in the past her responses have changed over the years from…yes please, yes with an arm pump, the licking of lips, a strange lip smacking sound, to now just a simple Yay. Love that kid!!
Whisk & Giggles 
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