You are here: Home » Recipes » Honey Chicken Szechuan Honey Chicken Szechuan Yield 6 servings PrintEmail Ingredients 3/4 cup honey1/2 cup packed cilantro leaves, plus additional sprigs for garnish4 cloves garlic, chopped2 tablespoons Sriracha chili sauce2 tablespoons Chinese hot mustard2 tablespoons fresh orange juice, reserve remaining part of orange for garnish1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/4 teaspoon five spice powder1 tablespoon peanut oil1/2 cup chopped red bell pepper2 -- (5 ounce) cans sliced water chestnuts, drained and chopped1 -- cooked rotisserie chicken, meat removed and roughly chopped (approximately 4 5 cups)12 ounces Chinese style thin egg noodles (angel hair pasta can be substituted)4 tablespoons soy sauce2 tablespoons sesame oil1 1/2 tablespoons rice vinegar1/3 cup chopped dry roasted peanuts, for garnish2 -- chopped scallions, for garnish Instructions In a food processor or blender, puree honey, cilantro, garlic, Sriracha chili sauce, Chinese hot mustard, orange juice, salt, black pepper and five-spice powder until smooth; set aside. Heat peanut oil in a large skillet over medium heat. Add red bell pepper and water chestnuts, cook for 5 minutes. Add chicken and honey sauce and cook 5-7 minutes, until chicken is heated through. While chicken is heating in skillet, cook noodles according to package directions in boiling water. Drain and transfer to large bowl. Add soy sauce, sesame oil and rice vinegar to noodles and toss to combine well. To serve, transfer noodles to a large serving bowl. Pour chicken mixture over noodles, sprinkle with peanuts and scallions. Garnish with orange slices and cilantro sprigs. Serves 6.