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Thai Chicken and Noodles

3 chicken breasts (de-boned and de-skinned) cubed		½ cup Ginger Beer (I used Atlantic Brewing Co. Mount Desert Island Ginger – or try any non-hoppy beer)
2 tablespoons olive oil		¼ cup honey
1 bunch fresh broccoli, cut into florets		1 tablespoon bottled hot sauce (I used an Habanero based sauce)
1 tablespoon garlic, minced		2 tablespoons dark toasted sesame oil
1 tablespoon dried and candied ginger, finely chopped		1 teaspoon cayenne pepper
1 teaspoon dried ginger		¼ teaspoon black pepper
½ cup soy sauce
½ cup sesame tahini (or you can substitute creamy peanut butter)		1 lb. linguine, cooked as directed on package

In 5 qt. Dutch oven, over med heat, heat olive oil. Add chicken and cook for 5 min. or until done. Add garlic, gingers, soy sauce, tahini, beer, honey, hot sauce, sesame oil, cayenne and black pepper. Simmer on low and stir until all ingredients are combined. Add fresh broccoli, stir, cover and turn off heat. Let set for 5 minutes and serve over linguine.