3 Tbsp. Psycho Soy
1 Tbsp. sesame oil
3 Tbsp. rice wine vinegar
1 Tbsp. sweet rice wine (a.k.a Mirin)
1 1/2 Tbsp Hoisin
1 Tbsp. sugar
2 Tbsp. chicken stock
3 Tbsp. Huy Fong Chili Garlic Sauce

1 inch piece of fresh ginger, grated with a microplane
4 cloves Catch a Fire Jalapeno Garlic, minced
4 small, Dried Carolina Reaper Pepper Pods, cut in half, seeded
3/4 cup snow peas, cut into matchsticks
1 large carrot, cut into matchsticks
1/2 cup dry roasted peanuts
2 large boneless, skinless chicken breasts, cut into 1/2 inch cubes and tossed in 3 Tbsp cornstarch
For Stir Frying you will need:
3 Tbsp peanut oil
2 Tbsp sesame oil

For the Slurry (to thicken sauce):
2 Tbsp chicken stock
1 Tbsp cornstarch

1/4 cup sliced scallions to finish dish

Mix together the first 8 ingredients in a small bowl and set aside. This will be your sauce.

Grate your fresh ginger root with a microplane or fine side of your cheese grater.

Mince Catch a Fire Jalapeno Garlic. Cut your Dried Carolina Reaper Pepper Pods in half and discard seeds.

Cut your snow peas and carrots into matchsticks.

Cut your scallions.

Cut the chicken breasts into small 1/2 inch cubes, season with salt and pepper and 3 Tbsp. of cornstarch and set aside.

Put your wok (or large heavy bottom sautee pan if you don’t have a wok) with 2 Tbsp peanut oil and 1 Tbsp. sesame oil over high heat until very hot and almost smoking. Add Catch a Fire Jalapeno Garlic, ginger and Dried Carolina Reaper Pepper Pods and sautee for a minute or two to release all the oils in the Catch a Fire Jalapeno Garlic and Dried Carolina Reaper Pepper Pods. Add chicken and sautee over high heat for 5 minutes until it is about 80% cooked and beginning to brown. Remove chicken from wok.

Add an additional 1 Tbsp of peanut oil and 1Tbsp of sesame oil to wok and still over high heat, sautee snow peas and carrots for 2-3 minutes, until just beginning to become tender. They should still have a little bite to them, though, you don’t want them to lose that refreshing crispness and become mushy. Add sauce and chicken back to wok with the veggies until sauce is just heated through. Add slurry of chicken stock and cornstarch.

Let sauce continue to cook until it thickens, about an additional 4 minutes. Add peanuts. Toss to coat. Garnish with sliced scallions and serve over Chili Garlic Noodles.