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1
Thinly slice green onions.
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2
Cut the carrot and zucchini into pencil-thin strips.
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3
Cut each chicken thigh into 6 pieces.
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4
In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
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5
With a slotted spoon, remove the chicken thighs to a plate as they brown.
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6
In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
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7
Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
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8
Remove the vegetable mixture to a small bowl and keep warm.
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9
In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
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10
Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
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11
Return the chicken thighs to the skillet with the peanut sauce.
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12
Over high heat, heat to boiling.
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13
Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
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14
To serve, place the linguine in large bowl and top with the chicken mixture.
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15
Spoon the carrot mixture over the chicken and garnish with the peanuts.
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16
Toss to serve.
