To marinate chicken: In bowl, combine soy sauce and sugar; set aside. Cut chicken into 1-inch pieces and place in non-reactive container. Pour soy sauce mixture over chicken; turn to coat. Cover and refrigerate 2 to 3 hours.
To make Peanut Sauce: In bowl, whisk together coconut milk, peanut butter, sesame oil, soy sauce, honey, lime juice, ginger, cilantro and pepper flakes until well blended. Cover and refrigerate. (Yield: 19 cups)
For each serving, to order: In large skillet or wok, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry 8 ounces chicken 4 to 5 minutes or until no longer pink in center. Remove from pan; set aside. In same skillet, stir-fry 2 ounces bell peppers, 1 ounce mushrooms, 1 teaspoon garlic and 1/8 ounce scallions for 4 to 5 minutes or until vegetables are barely tender. Stir in chicken and 3/4 cup Peanut Sauce. Gently stir in 3 ounces cooked pasta; cook until pasta is heated through and sauce is absorbed. Garnish with bean sprouts, scallions and cilantro sprigs.
Recipe Courtesy Lilly’s Dim Sum, Then Some (Little Rock, AR)
