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
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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.
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Cook the pasta al dente as directed. Remove the chicken from the heat and wrap it in foil to retain its warmth.
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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.
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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.
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When the beanspouts are half cooked, mix in the warm chicken and cover the pan. Lower the heat.
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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.
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To serve, divide into four bowls. Garnish with cilantro, crushed peanuts, and bean sprouts.