Sichuan Chicken and Cashew Noodles
Ingredients
- 1 pound whole wheat spaghetti noodles or Chinese egg noodles , prepared according to package directions
- 1 large chicken breast , or about 2 cups shredded chicken
- 1/3 cup toasted cashews
- 6 green onions , chopped
- 1/4 cup fresh cilantro , chopped
- 3-4 garlic cloves , minced
- 1/4 cup smooth natural peanut butter
- 1/4 cup chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame oil
- 1/4 cup extra virgin olive oil
- 1/4 cup chicken broth
- 1 1/2 teaspoons dry roasted sichuan pepper , crushed
Instructions
- Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add 1/2 teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve 1/4 cup of the chicken broth. Save the rest for another use.While the chicken is cooking, cook the noodles.
- In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews. Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.Serve at room temperature.
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