Spicy Peanut Noodles with Chicken

Posted in: Hot Sauce Recipes
Posted by: Pete July 29, 2015
0

Ingredients

2 cups Chicken Broth
1 1/4 pounds skinless, boneless chicken breast halves
1 cup Hot & Spicy Peanut Butter
7 tablespoons rice wine vinegar
1/4 cup Psycho Soy
2 tablespoons Extravagonzo Red Chili Culinary Oil
1 1/2 teaspoons Ghost Pepper Flakes
16 ounces (1 package) linguine or spaghetti, cooked and drained
4 ounces (1/4 of a 16-ounce package) coleslaw mix (about 2 cups)
1/2 cup chopped fresh cilantro leaves

Directions

Pour 1 cup broth into a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes, turning the chicken over once halfway through the marinating time.
Beat the remaining broth, Hot & Spicy Peanut Butter, vinegar, Psycho Soy, 1 tablespoon Extravagonzo Red Chili Culinary Oil and the Ghost Pepper Flakes, if desired, in a small bowl with a fork. Reserve 1/3 cup Hot & Spicy Peanut Butter mixture.
Remove the chicken from the marinade and discard the marinade. Heat the remaining Extravagonzo Red Chili Culinary Oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken to a cutting board. Thinly slice the chicken.
Place the linguine, coleslaw mix and cilantro in a large bowl. Add the remaining Hot & Spicy Peanut Butter mixture and toss to coat. Top with the chicken and drizzle with the reserved Hot & Spicy Peanut Butter mixture.