Summary:
These cashew chicken noodles are delightfully tossed in a super spicy sauce with garlic, ginger, and sriracha.
INGREDIENTS
- 8 ounces
linguine pasta - 1 cup
whole roasted cashews - 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 2 scallions thinly sliced
- 2 tablespoons
canola oil - 1 teaspoon
white sesame seeds
For the chicken marinade:
- 1 1/2 pounds boneless and skinless chicken breasts chopped into 1/2-inch chunks
- 3 tablespoons
soy sauce - 2 tablespoons
corn starch
For the sauce:
- 5 cloves garlic minced
- 1 inch fresh ginger diced
- 4 tablespoons
soy sauce - 4 tablespoons
sriracha - 1 tablespoon
brown sugar - 1 teaspoon
corn starch - 1/4 teaspoon pepper
INSTRUCTIONS
- Assemble the chicken marinade. Mix and coat the chopped chicken with corn starch. Drizzle soy sauce over the chicken and mix. Let sit in the refrigerator for at least 30 minutes.
- While waiting for the chicken to marinate, cook linguine noodles according to package instructions. Drain and rinse with cold water. Toss with a bit of oil to keep them from sticking. Set aside.
- Combine and mix sauce ingredients in a bowl. Set aside.
- Heat canola oil in a 3 quart or larger pan over medium heat. Add chicken, including the marinade, stirring to break apart any chunks that have stuck together. Cook until the chicken is cooked on the outside, about 5 minutes, stirring frequently.
- Add cashews and sliced bell peppers to the pan. Cook until the bell peppers soften and the chicken is cooked through, 5 to 10 minutes, stirring frequently. Add more canola oil if the pan gets too dry.
- Add cooked linguine noodles to the pan. Stir to combine. Add sauce to the pan. Stir until everything is coated in the sauce.
- Remove pan from heat. Top with scallions and sesame seeds. Serve.
NUTRITION
689 kcal/serving
Use a high-sided 3-quart saute pan or larger, especially since you’ll need extra room to stir everything together. Go for a nonstick pan, if possible, to avoid having chicken stuck to the bottom of the pan. Once the chicken is marinated and the noodles are cooked, the recipe moves really fast so make sure that you have everything on standby. The sauce should already be assembled and mixed, and all of the veggies should be sliced.
PHOTOS
NOTES & TIPS
Use a high-sided 3-quart saute pan or larger, especially since you’ll need extra room to stir everything together. Go for a nonstick pan, if possible, to avoid having chicken stuck to the bottom of the pan. Once the chicken is marinated and the noodles are cooked, the recipe moves really fast so make sure that you have everything on standby. The sauce should already be assembled and mixed, and all of the veggies should be sliced.
My boyfriend and I just made this, and can i say INCREDIBLE! We added some broccoli we had in the fridge as well thank you so much for sharing!
Awesome recipe…I used only 2 Tablespoons of Sriracha sauce and was Very glad I did!😁 Loved it!
Can I freeze this?
I haven’t tried freezing this so I can’t say for certain. Let me know if you give it a try!
I made this last night. It was really good! My husband doesn’t love the spice as much so I subbed half of the sriracha with sweet thai chili. I also added a splash of lime and a tsp of peanut butter to the sauce. Excited to have left overs for lunch today!
Hi Shannon, glad to hear you liked the recipe! Peanut butter and lime sound like delicious additions 🙂
Thank you for sharing with us these great recipes. I will definitely try to make them for our next dinner
I seriously wish I was there when you made this! My mouth is watering here. And yes this dish has a lot of ingredients I love so I just need to buy soy sauce and I can give it a go! 🙂
Thank you Julia! I like these kinds of recipes where I just sort of throw my favorite things together, and it turns out well 🙂
Always ready for a colorful meal after somewhat “heavy” holiday food! It’s like spring decorating!-Laurel Bledsoe