Chicken Linguine with Peanut Sauce

• 12 oz linguine or spaghetti
• 2 carrots, diagonally sliced
• 1 lb boneless skinless chicken breasts
• 1 tbsp vegetable oil
• 1/2 cup peanut butter
• 1/2 cup hot water
• 2 tbsp soy sauce
• 2 tbsp rice or cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp sesame oil
• Dash hot pepper sauce
• 4 green onions, sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped peanuts
  

In large pot of boiling salted water, cook linguine for 5 minutes. Add carrots; cook for 3 minutes or until linguine is tender but firm. Drain and return to pot, reserving 1/2 cup of the pasta water.

Meanwhile, cut chicken crosswise into thin slices. In skillet, heat oil over medium-high heat; cook chicken for 5 minutes or until golden and no longer pink inside. Add to pasta mixture.

Whisk together peanut butter, water, soy sauce, vinegar, garlic, ginger, oil and hot pepper sauce; add to pasta and toss to coat, adding pasta water if desired to moisten. Serve sprinkled with onions, coriander and peanuts.