SZECHWAN CHICKEN AND NOODLES

Serve as main course or omit the chicken and serve a side dish. The sauce is also ideal with steamed vegetables, as a vegetable dip, or used in place of peanut sauces.

SAUCE:
1 cup chicken or vegetable stock
6 tbsp apple cider vinegar
6 tbsp soy sauce
6 tbsp pumpkin seed butter or almond or cashew
2 tbsp granulated sugar
2 tbsp sesame oil
3 tsp chili paste or hot pepper sauce
NOODLES:
1 lb spaghettini
8 cups broccoli florets
4 carrots, thinly sliced
CHICKEN:
2 tbsp coconut oil (or vegetable oil)
2 tbsp ginger, minced
1 clove garlic, minced
7 (1/2 lb each) boneless, skinless chicken breasts, thinly sliced
1/2 cup fresh coriander or parsley, chopped (garnish)

SAUCE:
Whisk together stock, vinegar, soy sauce, pumpkin seed butter, sugar, sesame oil and chili paste; set aside.

NOODLES:
In a large pot of boiling water, cook noodles for 5 minutes.

Add broccoli and carrots; cook 2-3 minutes or until tender-crisp. Drain and leave in pot.

CHICKEN:
In large skillet stir-fry ginger and garlic in coconut oil, add chicken and stir fry 3-5 minutes.

Stir in sauce. Bring to a boil. Mix with noodles and vegetables; sprinkle with coriander.