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Hot and Sticky Noodle Bowls with Chicken, Chiles, and Green Beans


12 ounces boneless, skinless chicken, white or dark meat
1 pound green beans, trimmed or Chinese long beans, cut into 3- to 4-inch pieces
3 tablespoons vegetable or peanut oil, plus more to reheat
Freshly ground black pepper
4 cloves garlic, chopped or sliced
2 red Fresno chiles or red long chiles, seeded and chopped or sliced
1 small onion, halved and sliced
1 inch ginger root, grated
1/2 cup chicken stock
1/4 cup hoisin sauce
3 tablespoons soy sauce or liquid amino
2 tablespoons honey
2 tablespoons Sriracha
1 tablespoon sesame oil
1 pound spaghetti or whole wheat or whole-grain spaghetti

Toasted sesame seeds
Thinly sliced scallions, whites and greens



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