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Fiery Asian Chicken Pasta

Test Description


  1. Mix first six ingredients in a small bowl; set aside.
  2. Cook noodles without salt until they are al dente. Drain and save the pasta water for later.
  3. Heat a wok or skillet on medium-high heat. Add oil to just coat the pan. Just when it starts to smoke, stir fry the chicken until lightly browned and add the sliced mushrooms. Stir-fry for a few more minutes; add the minced garlic, chili flakes and spring onions; stir-fry for another minute.
  4. Add sauce, and turn heat to low. Stir and lightly simmer for one minute.
  5. Add pasta and about ½ a cup or more of the pasta water to thin the sauce.
  6. Remove from heat and transfer to a serving platter.
  7. Garnish with sliced peppers, nuts and cilantro sprigs.

Yields: 6-8 servings

Recipe Source: Chef Tanya Duyongco for Wholesome!™


  • Sauce:
  • ¼ cup Wholesome Organic Raw Agave or Coconut Palm Syrup
    Organic Raw Blue Agave
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  • 1/3 cup Char Siu Sauce
  • ¼ cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • 2 tbsp peanut butter
  • 2 tsp chili garlic oil
  • Sesame oil
  • 2 medium organic chicken breasts, ¼ inch strips
  • 1 lb spaghetti noodles
  • 1 cup fresh shitake mushrooms, sliced
  • ½ cup spring onions, sliced into 2 inch pieces
  • 4-5 garlic cloves, minced
  • 2-3 Thai bird chiles, minced or 1 tsp hot chili flakes
  • Garnish:
  • 1 yellow bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • ¾ cup unsalted peanuts or cashew nuts
  • Cilantro