DiDad's Passion for Pepper Chicken & Garlic Noodles

This Thai-inspired dish is terrific with the help of Milford Spice’s DiDad’s Passion for Pepper!

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts, thinly sliced
2 Tbsp corn starch or flour
1 tsp ground turmeric
1 tsp ground ginger
1 Tbsp Milford Spice DiDad’s Passion for Pepper Spice, using more or less to your taste
3 Tbsp sesame oil or extra virgin olive oil
1/4 cup honey
1/4 cup low sodium soy sauce
2 Tbsp rice vinegar
1/2 tsp crushed red pepper flakes
8 ounces rice noodles
2 medium shallots, sliced or chopped
2 small heads broccoli, chopped
1/2 cup raw cashews
zest and juice of 1 lime
1/2 cup fresh basil or cilantro, roughly chopped
3 Tbsp salted butter
3-4 cloves garlic finely chopped or grated
1/3 cup canned coconut milk

DIRECTIONS

• In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, DiDad’s Passion for Pepper, and 1 tablespoon oil.

• In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water.
  Cook rice noodles according to packaged directions.

• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the shallots, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.

• Meanwhile, heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

• To serve, divide the noodles among bowls and top with chicken. Serve with additional basil and limes.