Categories: Asian

Ingredients

• Marinade:
• 1 tbsp hot sauce, like Sriracha
• Juice of 1 lime
• 3 garlic cloves, pressed
• 1 tbsp fresh ginger, minced
• 2 tsp soy sauce
• Salt and pepper, to taste
• Other ingredients:
• Vegetable oil
• 2 lbs. chicken breasts, cut into thin strips
• 16 oz. linguine
• 1/2 cup shoestring carrots
• 1/2 cup broccoli florets
• 4 to 5 green onions, diced finely
• 1 cup bean sprouts, plus some more for garnish
• Some peanuts, crushed for garnish
• Fresh cilantro, for garnish
• 2 to 3 limes, cut into wedges for garnish
• Peanut Sauce:
• 1 cup chicken broth
• 6 tbsp creamy peanut butter
• 2 to 4 tsp Sriracha
• 3 tbsp honey
• 6 tbsp soy sauce
• 3 tbsp fresh minced ginger
• 4 to 5 garlic cloves, pressed or minced

Directions

1. Mix the marinade ingredients in a bowl. Add the chicken and let soak 10 to 15 minutes. Remove chicken and warm 1 to 2 tbsp of vegetable oil in a large saute pan such as a wok. Saute the chicken in the Sriracha mixture.

2. Cook the pasta al dente as directed. Remove the chicken from the heat and wrap it in foil to retain its warmth.

3. While waiting for the pasta to cook, make the peanut sauce by mixing all the ingredients in a small saucepan over medium to low heat. Keep cooking and stirring the sauce until it becomes smooth, about 3 minutes.

4. Using the pan you used to cook the chicken, saute the veggies in oil. Add the beansprouts last so that they do not get overcooked.

5. When the beanspouts are half cooked, mix in the warm chicken and cover the pan. Lower the heat.

6. When the noodles are cooked, drain them from the water and transfer them to the saute pan. Add the peanut sauce and stir to coat.

7. To serve, divide into four bowls. Garnish with cilantro, crushed peanuts, and bean sprouts.

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