Sesame Noodles with Chicken and Asparagus
boneless, skinless chicken breast 2 (12 oz.)
vegetable oil 1 Tbsp.
linguini 1 lb.
asparagus, trimmed and cut into 1- inch pieces 1 lb.
peanut butter 1 /4 cup
rice vinegar 4 Tbsp.
grated fresh ginger 1 1/2
PANDA BRAND™ Oyster Flavored Sauce 1 /4 cup
Chili Garlic Sauce 2 tsp.
Sesame Oil (Pure) 1 1/2 Tbsp.
Bring 4 quarts water to boil in large pot. Pat
chicken dry with paper towels. Heat oil in large skillet over
medium-high heat until just smoking. Cook chicken until
no longer pink, 1 to 2 minutes per side. Transfer to plate.
Add pasta to boiling water and cook until just
beginning to soften, about 8 minutes. Add asparagus to
pot and cook until bright green and pasta is al dente, about
4 minutes. Reserve 1 cup cooking water, drain pasta and
asparagus, and return to pot.
Whisk peanut butter, vinegar, oyster sauce, chili garlic
sauce, ginger, sesame oil, and ½ cup pasta cooking
water in bowl until smooth. Add peanut butter mixture
and chicken to pot and toss to combine, adding reserved
pasta water as needed. Serve.
sesame oil, oyster sauce, chili garlic, chicken, asparagus, noodles