1 lb. skinned, boneless chicken breast
1 (14 1/2 oz.) can chicken broth
2 tbsp. soy sauce
2 tbsp. dry white wine or water
1 tbsp. cornstarch
1/2-1/4 tsp. ground red pepper
1/2 c. peanut butter
1 tbsp. peanut oil or cooking oil
2 cloves garlic, minced
1 tsp. grated ginger root
1 med. onion, thinly sliced & separated into rings
8 oz. linguine, cooked & drained
2 green onions, sliced
Papaya slices (optional)

Cut chicken into bite-size pieces; set aside. For sauce, in a medium mixing bowl stir together chicken broth, soy sauce, wine or water, cornstarch and red pepper. Blend in peanut butter. Set aside.

Preheat a large skillet over high heat. Add peanut oil. (Add more oil as necessary during cooking.) Stir-fry garlic and ginger root in hot oil 15 seconds. Add onion; stir-fry 2 to 3 minutes or until onion is crisp-tender. Remove vegetables from skillet. Add half of the chicken to the skillet. Stir-fry about 3 minutes or until done. Remove chicken. Repeat with remaining chicken. Return all chicken to skillet. Push chicken from center of skillet. Stir sauce; add to center of the skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Return vegetables to skillet; stir to coat with sauce. Heat through. Serve atop hot cooked linguine. Sprinkle with sliced green onion. Serve with sliced papaya, if desired. Makes 6 servings.