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Posted on Mar 28, 2013 in Featured, Main Course, Recipes Section: | 0 comments

Szechuan Chicken Noodles

Szechuan Chicken Noodles

Szechuan Chicken Noodles
Prep time
Cook time
Total time
Recipe type: Main Course
Serves: 4
  • 1 lb. (500 g) Spaghettini
  • 8 cups (1920 ml) Broccoli florets
  • 4 Carrots, thinly sliced
  • 7 x ½ lb.(1 kg) Boneless, skinless chicken breasts
  • 2 Tbsp. (30 ml) Coconut Oil
  • 2 Tbsp. (30 ml) Ginger, minced
  • ½ cup (120 ml) Fresh Coriander or parsley, chopped
  • Sauce
  • 1 cup (240 ml) Chicken or vegetable stock
  • 6 Tbsp.(90 ml) Apple Cider Vinegar
  • 6 Tbsp.(90 ml) Soy sauce
  • 6 Tbsp.(90 ml) Organic Peanut Butter
  • 2 Tbsp.(30 ml) Granulated sugar
  • 2 Tbsp.(30 ml) Sesame Oil
  • 3 tsp.(15 ml) Chili paste or hot pepper sauce
  1. In a large pot of boiling water, cook noodles for 5 minutes.
  2. Add veggies; cook 2-3 minutes or until tender-crisp.
  3. Drain and leave in pot.
  4. Whisk together stock, vinegar, soy sauce, peanut butter, sugar, sesame oil and chili paste.
  5. Slice chicken thinly. In large skillet stir-fry ginger and garlic, add chicken (fry 3-5 minutes) then stir in sauce.
  6. Bring to a boil.
  7. Mix with noodles; sprinkle with coriander.
  8. Serve as main course or omit the chicken and serve a side dish.


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