Hot As Hell Chicken On Chinese Noodles With Peanut Sauce

Directions

1. To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food processor and process till smooth. Scrape down the sides of the bowl and add in the curry pwdr honey, and sesame oil; process till smooth. Set aside.
2. Meanwhile, in a very large saute/fry pan, heat the oil over high heat till smoking warm. Put the chicken breasts in the pan and brown them well, about 2 min on each side. Decrease the heat to medium and cook for another 2 to 3 min. Add in the sherry, increase the heat to high, and cook till about half of the sherry remains, 2 to 3 min. Add in the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
3. Put the noodles in the pasta insert and set the pot of boiling water or possibly in the stockpot and cook for about 2 min to heat through. Strain the cooked noodles and place in a large bowl. Toss them with 1/2 c. of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve warm.