1poundboneless skinless chicken breastcut into ½-inch strips
2tbspfinely chopped ginger
Make the sauce:
Mix peanut butter, soy sauce, honey, 1 tablespoon of chopped garlic and water In a medium saucepan over medium heat. Simmer until sauce reduces and thickens, about 5 to 6 minutes. Stir in lime zest and juice.
Cook the Sauce:
In a large pot, bring 6 quarts of water to a rolling boil. Add 2 tablespoons of salt. (Pasta water should taste like seawater.) Add pasta and stir to keep from sticking. Cook until al dente, about 8 to 10 minutes. Drain well. Set aside.
Cook the Eggs:
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Crack eggs into skillet and scramble gently until firm, about 1 to 2 minutes. Remove from pan; set aside.
Finish and Assemble:
In the same skillet, heat remaining oil over medium heat. When the oil begins to smoke slightly, add chicken; season with salt and cook until lightly browned, about 2 to 3 minutes. Stir in mushrooms, remaining 2 tablespoons chopped garlic, chopped ginger and a pinch of salt. Cook until chicken is cooked through and mushrooms are tender, about 6 to 8 minutes. Sir in carrots, peanut sauce and cooked pasta; tossing to mix. Top with Cilantro and scallions.