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heat 2 t oil in a large saucepan over medium heat. add garlic and jalapeno. saute 3 minutes until tender but not brown. add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce. whisk until smooth and bring to a simmer. remove from heat. season with salt and pepper. this sauce can be made well in advance, covered and refrigerated. heat remaining 1 t oil in a large skillet over medium high heat. add bell pepper, mushrooms, and green onions. saute 3 minutes. add chicken and saute until cooked through,about 3 more minutes. add sauce. simmer until heated. cook linguine in a large pot of boiling, salted water until al dente. drain. pour heated sauce over pasta and toss to coat well. divide among plates and serve.
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French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces