Peanut butter sauce is featured in many Ecuadorean dishes.
12 oz. pasta, such as fettuccine
2 tbsp. plus 1 tsp. sesame oil
4 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
2 red jalapeños, seeded and minced
2 garlic cloves, minced
2 tsp. minced fresh ginger
1/2 cup chicken broth
1/4 cup peanut butter
1 tsp. light brown sugar
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 package (8 oz.) frozen snow peas, thawed
1. In a large of boiling water, cook pasta until almost al dente. Drain.
2. In a large skillet, heat 2 tablespoons of the sesame oil over medium-high heat. Add chicken and sauté until just done. Remove with tongs and set aside.
3. Add remaining 1 teaspoon sesame oil to the skillet. Add bell pepper, jalapeños, garlic, and ginger. Saute for 2 minutes, then reduce heat to medium, cover, and cook until vegetables are almost tender, about 2 minutes.
4. Add broth, 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 until all ingredients are heated through, about 3 minutes.