Spicy Szechuan Chicken Wok Box

Delicious boneless wings layered over fresh Chinese egg noodles tossed with wok-seared snow peas, sprouts, shredded carrots, bell peppers and onions with ginger-sesame sauce. This spicy Szechuan chicken wok box is the perfect recipe with a kick. 

Ingredients

Serves6
1 1/2 lb

Boneless wings, from the deli, Original or General Tso's

3 Tbsp.

Vegetable oil

3 Tbsp.

Tahini paste

3 Tbsp.

Peanut butter, creamy

3 Tbsp.

Soy sauce

2 Tbsp.

Fresh ginger, grated

1 Tbsp.

Dry sherry

2 Tbsp.

Sherry vinegar

1 Tbsp.

Garlic, minced

1 Tbsp.

Sesame oil

1/4 tsp.

Cayenne pepper, ground

2 lbs.

Chinese egg noodles

2 Tbsp.

Sesame oil

1 Tbsp.

Soy sauce

2 Tbsp.

Vegetable oil

2 Tbsp.

Sesame oil

2

Large carrots, shredded

3

Bell peppers, diced

1

Red onion, diced

2 cups

Snow peas

1 cup

Mung bean sprouts

Directions

  1. Place chicken on a foil-lined baking sheet. Spray with cooking spray.

  2. Heat in a 350° Fahrenheit oven for 8 - 10 minutes, or until heated through. Set aside.

  3. Combine oil, tahini, peanut butter, soy sauce, ginger, dry sherry, vinegar, garlic, sesame oil and cayenne pepper in a blender Blend until smooth, set aside.

  4. Cook noodles according to package directions, drain. Toss 2 Tbsp. sesame oil and 2 Tbsp. soy sauce. Set aside.

  5. Heat 2 Tbsp. vegetable oil and 2 Tbsp. sesame oil in a wok over medium-high heat. Add vegetables and stir fry 5 - 6 minutes, or until tender-crisp.

  6. Add the ginger sesame sauce and the chicken. Stir fry 2 minutes. Serve over noodles.