Tai Chicken Pasta in SunButter Sauce
National Sunflower
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3 ½ tablespoons SunButter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon fresh ginger (grated fine)
1 teaspoon honey
½ teaspoon sesame oil

2/ 3 cup chopped green onion
2/ 3 cup shredded carrot
1 cup fresh bean sprouts
½ teaspoon fresh lemon grass
2 tablespoons sunflower kernels
1 pound chicken breast, cut into thin strips
8 ounces pasta (angel hair recommended)
½ cup fresh cilantro, chopped
cayenne pepper

Combine first 8 ingredients in a blender. Process until smooth. Set aside.

Cook pasta according to directions. In the meantime, season raw chicken pieces with cayenne pepper and salt. Saute seasoned chicken in 2 tablespoon oil until done (about 7 minutes). Remove chicken. Saute lemon grass in 1 tablespoon oil in the same pan for about 30 seconds. Add pasta, chicken, shredded carrot, green onion, and cilantro. Pour SunButter sauce over all and mix well. Just warm ingredients together as you don't want to cook it anymore. Right before serving, mix in sunflower kernels. Serve with fresh bean sprouts on top.

Recipe courtesy of www.SunButter.com .
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