1 lb boneless skinless chicken thighs, cubed
2 tbsps canola oil
1/3 cup peanut butter
2 jalapeno peppers, seeded
1 tbsp sliced fresh ginger
4 cloves garlic
1 1/2 cups packed fresh basil leaves
1/2 cup EACH packed fresh mint leaves and fresh cilantro
3 tbsps lemon juice
1 tsp salt
1/2 cup warm chicken stock
cooked fettucine or linguine for 4
In a food processor or blender, combine oil, peanut butter, jalapenos, ginger, garlic, herbs, lemon juice, and salt. With the processor running, gradually add chicken stock. Continue processing until the herbs are finely minced and the mixture is well blended. Stir-cook chicken thighs over medium heat until no pink remains. Pour in pesto and stir-cook just until the pesto is heated. Serve over fettuccine or linguine.
This recipe is a great way to use up fresh basil from the garden. Or look for Neva Hydroponics fresh basil at select Winnipeg stores. This locally grown basil is available year round.