Ingredients:

  • 3 lbs (600 g) Boneless, skinless Chicken Breast or Thighs, thinly sliced
  • 1 tbsp Light Soy Sauce (for marinade)
  • 1 tsp Rice Vinegar (for marinade)
  • 1 tsp Cornflour (Cornstarch)
  • Pinch White Pepper
  • ½ cup (120 g) Smooth Peanut Butter (unsweetened)
  • ¼ cup (60 ml) Light Soy Sauce (for sauce)
  • 2 tbsp (30 ml) Rice Vinegar (for sauce)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • 2 tbsp (30 ml) Honey or Maple Syrup
  • 1 tbsp (15 ml) Fresh Lime Juice
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • 2 cloves (10 g) Garlic, minced
  • ¼ cup (60 ml) Hot Water (for sauce base)
  • ½ tsp Red Pepper Flakes (Chilli Flakes, optional)
  • 14 oz (400 g) Linguine or Lo Mein Noodles
  • 2 tbsp (30 ml) Vegetable or Rapeseed Oil
  • 4 stalks Spring Onions (Scallions), finely sliced
  • Small handful Fresh Coriander (Cilantro)
  • 2 tbsp (30 g) Roasted Peanuts, chopped (for garnish)

Instructions:

  1. Prepare the Chicken: Slice the chicken thinly against the grain into bite-sized strips.
  2. Marinate: In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp cornflour, and a pinch of white pepper. Toss to coat evenly. Set aside while preparing the sauce.
  3. Whisk the Sauce Base: In a separate bowl, combine the peanut butter, ¼ cup soy sauce, 2 tbsp rice vinegar, sesame oil, honey/maple syrup, lime juice, grated ginger, minced garlic, and chilli flakes (if using).
  4. Emulsify: Gradually whisk in the ¼ cup of hot water until the sauce is smooth and creamy. Taste and adjust seasoning (add more lime for tang or honey for sweetness).
  5. Boil the Noodles: Cook the linguine or noodles according to package directions. Before draining, reserve about 1 cup (240ml) of the starchy cooking water. Drain the noodles and set aside.
  6. Cook the Chicken: Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated chicken strips and stir-fry quickly for 3–5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set aside.
  7. Sauté Aromatics: Add the white parts of the spring onions to the hot wok and sauté for 30 seconds.
  8. Introduce the Sauce: Reduce the heat to low/medium. Pour the prepared peanut sauce into the wok. Stir constantly for 1 minute until it starts to bubble slightly.
  9. Thin the Sauce: Whisk in the reserved noodle cooking water, one tablespoon at a time, until the sauce has a silky texture that lightly coats the back of a spoon.
  10. Combine and Toss: Add the cooked noodles and the reserved chicken back into the pan with the sauce. Use tongs to toss everything vigorously until completely coated. Cook for one final minute just to heat through.
  11. Serve: Transfer the noodles to serving bowls. Garnish generously with the green parts of the spring onions, chopped coriander, and roasted peanuts. Serve immediately.