¼ cup Wholesome Organic Raw Agave or Coconut Palm Syrup
1/3 cup Char Siu Sauce
¼ cup Oyster Sauce
2 tbsp Hoisin Sauce
2 tbsp peanut butter
2 tsp chili garlic 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
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
¾ cup unsalted peanuts or cashew nuts
Mix first six ingredients in a small bowl; set aside.
Cook noodles without salt until they are al dente. Drain and save the pasta water for later.
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.
Add sauce, and turn heat to low. Stir and lightly simmer for one minute.
Add pasta and about ½ a cup or more of the pasta water to thin the sauce.
Remove from heat and transfer to a serving platter.
Garnish with sliced peppers, nuts and cilantro sprigs.
Yields: 6-8 servings
Recipe Source: Chef Tanya Duyongco
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