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
Place chicken on a foil-lined baking sheet. Spray with cooking spray.
Heat in a 350° Fahrenheit oven for 8 - 10 minutes, or until heated through. Set aside.
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.
Cook noodles according to package directions, drain. Toss 2 Tbsp. sesame oil and 2 Tbsp. soy sauce. Set aside.
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.
Add the ginger sesame sauce and the chicken. Stir fry 2 minutes. Serve over noodles.