Kung Pao Chicken Noodle Stir-Fry

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  Pasta, Linguine, White, Dry(227g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Yellow Onion
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  Mushrooms, Cremini(227g)
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  Zucchini
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  Garlic(180g)
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  Soy Sauce, Low Sodium(120g)
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  Peanut Butter, Smooth(60g)
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  Vinegar, Rice(60g)
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  Sriracha sauce(15g)
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  Cornstarch(15g)
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  Ginger, Fresh Root(3g)
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  Sesame Oil, Toasted(15g)

Instructions

1. 1Cook the linguine according to package directions until al dente, then drain and toss with a drizzle of olive oil. Set aside.
2. 2While the pasta cooks, cut the chicken breast into bite-sized pieces and pat dry. Heat 1 tablespoon olive oil in a large wok or sauté pan over medium-high heat until shimmering, then add the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until golden brown and no longer pink inside. Transfer to a clean plate.
3. 3Add the remaining 1 tablespoon olive oil to the pan, then add the diced onion and sliced cremini mushrooms. Cook 4 minutes over medium-high heat, stirring occasionally, until softened. Add the diced zucchini and minced fresh garlic, then cook 2 more minutes, stirring occasionally.
4. 4In a small bowl, whisk together the low-sodium soy sauce, smooth peanut butter, rice vinegar, sriracha sauce, cornstarch, grated fresh ginger, and toasted sesame oil until smooth.
5. 5Pour the sauce into the pan with the vegetables, then return the cooked chicken and linguine to the pan. Toss everything together over medium-high heat for 1–2 minutes until the sauce thickens and coats the noodles, reaching a gentle simmer.
6. 6Divide the finished stir-fry evenly into 4 airtight containers while hot, then seal and refrigerate until ready to reheat.