Szechuan Noodles with Chicken and Broccoli

By gina62_cooks

Ingredients

• 6 split chicken breasts, bone-in, skin-on
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli, cut into florets and stems discarded
• 6 garlic cloves, chopped
• 1/4 cup fresh ginger, peeled and chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup dry sherry
• 1/4 cup sherry vinegar
• 1/4 cup honey
• 1/2 tsp Asian hot chili oil
• 2 TBSP dark toasted sesame oil
• 1/8 tsp ground cayenne pepper
• 1 lb spaghetti
• 4 scallions, sliced diagonally
• 1 yellow bell pepper, julienned
• 1 red bell pepper, julienned

Preparation

Step 1

Heat oven to 350. Place chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, til cooked thru. Set aside til cooled enough to handle. Remove the meat from the bones and discard the skin and bones.
Meanwhile, Bring a large pot of salted water to a boil and blanch the florets for 2 minutes. Drain and immediately immerse in a bowl of ice water. Drain and set aside.
Place the garlic, ginger, vegetable oil, peanut butter, tahini, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 tsp black pepper, and the cayenne pepper in a food processor fitted with a steel blade and puree til smooth.
Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to package directions. Drain the pasta, place in a large bowl, and while still warm, toss with the sauce. Add the scallions, pepper chicken and broccoli and toss well. Serve warm or at room temp.