“I always have a lot of chicken in the freezer and look for new recipes to make with it. This one fit the bill -- it's somewhat like a Chinese entreé and tastes great. Since it's a dish served at room temperature, it makes a nice summertime dinner.”

Ingredients Nutrition


  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta. Rinse under cold running water; drain again. (When making spaghetti, etc., pasta usually isn't drained. However, because this is served at room temperature the pasta is drained so it doesn't become gummy.).
  2. Meanwhile, in covered 12-inch skillet, heat garlic and 1 inch of water to boiling on high. Add chicken; cover, reduce heat to medium-low and cook 13-14 minutes or until chicken loses its pink color throughout. With slotted spoon or tongs, remove chicken from skillet and plaace in large bowl of ice water; chill 5 minutes. Discard poaching liquid. Drain chicken; with hands, shred chicken.
  3. While pasta and chicken cook, in large bowl whisk vinegar, soy sauce, peanut butter, water and ginger until smooth.
  4. To bowl with peanut sauce, addd drained pasta. shredded chicken, cucumber, carrots and pepper; toss to coat. To serve, garnish with cilantro.

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