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Kung Pao Chicken with Noodles
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Serves 6
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Ingredients:
1 lb Chicken Breasts, boneless and skinless, cut into half-inch cubes
2 teaspoons corn starch
2 teaspoons sesame oil
1/4 cup peanut oil
12 dried chili peppers
4 tablespoons Black Bean sauce
2 tablespoons Sriracha Hot Chili Sauce
3 tablespoons Hoisin Sauce
2 tablespoons Rice Wine vinegar
2 tablespoons Light Soy Sauce
2 tablespoons Sugar
1/2 cup Sliced Scallions, (white and light green portion)
4 cloves garlic, minced
1 package Amish Wide Egg Noodles, (12 oz.)cooked
2 cups Fresh Spinach Leaves
1 cup Dry Roasted Peanuts
1 cup Fresh Chopped Cilantro Leaves
Directions:
In a small bowl combine the Sauce ingredients: Black Bean sauce, Sriracha Hot Chili Sauce, Hoisin Sauce, Rice Wine vinegar, Light Soy Sauce, and sugar.
Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
Heat peanut oil in non-stick wok or heavy skillet, and add chicken breast. Stir until the meat changes color, and remove to drain. Use a slotted spoon to remove chicken so oil remains in pan.
Pour off all but 1/8 cup of the oil. Add the dried chilies, and cook until they begin to blacken and smoke.
Add the scallions and garlic, and stir briefly. Add 6 tablespoons of the sauce mixture, and cook until it begins to boil.
Add the chicken pieces, and toss to coat. Add cooked egg noodles and toss to coat (add remaining sauce mixture). Add fresh spinach.
When piping hot, remove from heat, stir in the peanuts, then the cilantro leaves.
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1 lb Chicken Breasts, boneless and skinless, cut into half-inch cubes
2 teaspoons corn starch
2 teaspoons sesame oil
1/4 cup peanut oil
12 dried chili peppers
4 tablespoons Black Bean sauce
2 tablespoons Sriracha Hot Chili Sauce
3 tablespoons Hoisin Sauce
2 tablespoons Rice Wine vinegar
2 tablespoons Light Soy Sauce
2 tablespoons Sugar
1/2 cup Sliced Scallions, (white and light green portion)
4 cloves garlic, minced
1 package Amish Wide Egg Noodles, (12 oz.)cooked
2 cups Fresh Spinach Leaves
1 cup Dry Roasted Peanuts
1 cup Fresh Chopped Cilantro Leaves
Directions:
In a small bowl combine the Sauce ingredients: Black Bean sauce, Sriracha Hot Chili Sauce, Hoisin Sauce, Rice Wine vinegar, Light Soy Sauce, and sugar.
Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
Heat peanut oil in non-stick wok or heavy skillet, and add chicken breast. Stir until the meat changes color, and remove to drain. Use a slotted spoon to remove chicken so oil remains in pan.
Pour off all but 1/8 cup of the oil. Add the dried chilies, and cook until they begin to blacken and smoke.
Add the scallions and garlic, and stir briefly. Add 6 tablespoons of the sauce mixture, and cook until it begins to boil.
Add the chicken pieces, and toss to coat. Add cooked egg noodles and toss to coat (add remaining sauce mixture). Add fresh spinach.
When piping hot, remove from heat, stir in the peanuts, then the cilantro leaves.
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