8 ounces rice linguini 2 Tablespoons peanut oil, divided 1 teaspoon sesame oil, divided 2 chicken breasts, sliced thin 1/2 red bell pepper, sliced 1/2 green bell pepper, sliced 1/2 cup onion, sliced thin 1-inch piece of ginger, peeled & minced 2 garlic cloves, minced 2 Tablespoons gf soy sauce 1 teaspoon sugar 1 Tablespoon gf peanut butter 2 Tablespoons rice wine Kosher salt and freshly ground black pepper to taste Hot red pepper flakes to taste (optional)
Place noodles in a bowl of very hot water and let soak for about 20 minutes. Drain and set aside.
In a small bowl, combine gf soy sauce, sugar, peanut butter and rice wine. Mix until completely blended. Set aside.
In a large heavy skillet or wok, heat 1 tablespoon peanut oil and 1/2 teaspoon sesame oil over high heat. When hot, add onions, ginger, and garlic and stir-fry until just tender. Remove from pan and set aside.
Add chicken to pan and stir-fry until just cooked through. Remove from pan and set aside.
Add peppers to pan and stir-fry for about 3 minutes or until they are just tender.
Return onion mixture and chicken to pan along with linguini and prepared soy sauce mixture. Toss to distribute chicken and vegetables evenly thoroughout pasta. Cook for 1-2 minutes or until pasta is al dente and rewarmed. Adjust seasonings to taste with salt, pepper and hot red pepper flakes if you like it a little spicy. Serve immediately.
We used Notta Pasta - a great rice noodle for stir fry’s.