Ingredients
1/4 cup chopped green onions, plus additional for serving
1 tablespoon rice vinegar
2 tablespoons low sodium soy sauce
1/4 cup hoisin sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
4 cloves minced garlic
2 orange, red, or yellow bell peppers, cut into thin slices
1 (10-ounce) package cremini mushrooms
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 teaspoons toasted sesame oil, divided
2 teaspoons canola or grapeseed oil, divided
6 ounces whole wheat noodles, such as spaghetti or linguine
Step by step
Bring a large pot of water to a boil and cook the noodles until al dente. Drain and set aside.
Meanwhile, heat 1 teaspoon of canola oil and 1 teaspoon of sesame oil over medium high heat in your KitchenAid® Chef’s Pan on the gas cooktop of your Dual Fuel Double Oven Convection Range. Add the chicken and sauté until cooked through, about 6-8 minutes. Remove from the pan and set aside. With a paper towel, gently wipe the pan clean.
Heat the remaining 1 teaspoon of canola oil and 1 teaspoon of sesame oil over medium high. Add the mushrooms and bell peppers and cook until the mushrooms are soft and the peppers are crisp-tender, about 8 minutes. Add the garlic, ginger, and red pepper flakes and cook 1 additional minute.
While the veggies cook, stir together the hoisin sauce, soy sauce, and vinegar. To serve, add the reserved noodles, reserved chicken, and green onions, then pour the sauce over the top. Stir to combine. Serve immediately, garnished with additional green onions.