Ingredients
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Hot Garlic Chicken
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4 ea Chicken thighs - boneless
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1 tbsp Canola Oil
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1/2 tbsp Ginger - Fresh - Chopped
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1/2 tsp Sugar
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1/2 tbsp Garlic - minced
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1/2 tsp Salt
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1 tsp Oyster sauce
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1 doz Snow peas - trimmed
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1/2 in wedges Yellow Onions
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2 ea Scallions - sliced thinly
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1/4 cup Chicken stock
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For the sauce
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1 tbsp Hoisin sauce
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1/2 tbsp Tomato Ketchup
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3/4 tsp Soy sauce - dark
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1/2 tsp Red Pepper Flakes
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1/2 tsp Sesame oil
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For the sesame noodles
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1 clove Garlic - minced
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1 tbsp Sesame paste
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1/2 tbsp Sesame oil
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1 1/2 tbsp Soy sauce - dark
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1 tbsp Rice wine
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1 1/2 tbsp Rice wine vinegar
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1/2 tbsp Honey
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1/4 tsp Chili paste
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1 pn Five spice powder
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1 ea Scallions - sliced thinly
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1 tbsp fresh Cilantro
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8 oz Linguine
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1/2 cup Bean sprouts
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1/4 cup Honey roasted peanuts
Directions
Steps
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1
Done
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For the hot garlic chickenChop the chicken thighs into bite sized pieces. |
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2
Done
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Heat a wok or deep skillet to high and add the 2 tbsp of canola oil. Add the minced garlic and minced ginger and stir fry for a few seconds, then add the chicken and onion wedges. Stir fry for 3 minutes on high. Add the snow peas and chicken stock. Cover and cook for a further 2 minutes on high heat. |
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3
Done
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Add the sauce, stir in and serve over the sesame noodles. |
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4
Done
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For the sauce and noodlesIn a food processor, puree the first eleven ingredients. Boil the linguine until al dente and drain. Toss the sauce into the noodles and top with bean sprouts, peanuts and slice spring onion. |
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5
Done
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To plate add the chicken on top of the sesame noodles. |
