Sichuan Bang Bang Noodles

Directions

Combine 2 chicken breasts, onion, garlic and stock in a small pan. Bring to a boil, reduce heat to simmer, cover, and cook until the chicken is cooked trough, about 20 minutes. Remove chicken and let cool. Shred with two forks and set aside.

Bring 4-quarts of salted water to a boil over high heat; add pasta and cook until al dente stage is reached. Drain pasta; rinse with cold water and return to pan.

Place salad dressing, chili sauce, peanut butter, orange juice and zest in a small bowl; whisk to combine. Stir in 1 tsp chili oil. Taste. If more heat is desired, add additional chili oil, one tsp at a time, until seasoned to taste. Pour sauce over noodles.

To pasta add chicken, broccoli slaw, cucumbers, bell pepper, and 1/2 cup cilantro; toss with salt and pepper to taste. Line a platter with lettuce leaves, top with noodles and garnish with reserved 2 Tbsp cilantro and chopped peanuts. Serve at room temperature.