Winner, Winner Chicken diner again thanks to Pinterest. I recently pinned this recipe a few days ago and really needed to try it. You can find the original recipe at Iowa Girl Eats. The only problem is that we don't have a wok anymore.
Well I stopped by Target and picked up a nice wok pan.
Anyway...I doubled the original recipe since I wanted to make sure to have leftovers. I didn't use tofu so I used a couple of chicken breasts
8oz cooked linguine or rice noodles, cooked and set aside
4 teaspoons peanut oil, divided
3 large chicken breast, cut into bite-sized pieces
Kosher salt and pepper
1 cup shelled frozen edamame
4 green onions, sliced
2 cups coleslaw mix
1 cup snap peas
1 cup asparagus
4 garlic cloves, minced
1/2 cup peanuts, chopped
For the sauce
1/2 cup rice vinegar
1/2 cup low sodium soy sauce
2 tbs granulated sugar
2 1/2 tbs smooth peanut butter
4 Tablespoons water
1 1/2 tbs chili garlic paste
Add all sauce ingredients into a microwave-safe bowl. Microwave for one minute seconds, then stir until smooth. Set aside.
Heat a wok pan on high and add 2 tsp of peanut oil. Season chicken with kosher salt and pepper, then add into the wok and cook, stirring frequently, until cooked through and golden brown. Remove to a a large mixing bowl.
Add 2 tsp of peanut oil to the wok then add in edamame, green onions, coleslaw mix, snap peas, asparagus and garlic. Cook, stirring frequently until vegetables are tender but still a bit crisp and coleslaw is wilted about 5 minutes for this double batch. Remove vegetable and put with the chicken.
Add cooked chicken, vegetables and cooked noodles back into the wok. Pour the reserved sauce into wok and toss all ingredients to combine and everything is heated through.
This came out better than what I thought and so glad we have leftovers.