Cube the chicken and heat a large skillet over medium heat. Add a drizzle of olive oil and then sauté the chicken for about 8 mins.
In a small bowl, combine: 1/4 cup coconut aminos, 1/2 tsp ginger, 1 tsp garlic, 1/2 tbsp sugar and the cornstarch slurry. Mix well and add to the skillet. Turn to low and heat until the sauce thickens and coats the chicken. Set aside.
In a bowl, make the Creamy Peanut Sauce by whisking together: 1/2 cup coconut aminos, 1/4 cup peanut butter, 4 cloves minced garlic, juice of 1 lime, 1 tbsp rice vinegar, 1/2 tsp crushed red pepper, 1/2 cup broth, 1/2 cup coconut milk and 1 tbsp corn starch.
Cook the linguine in a large pot of salted water until al dente.
While the pasta is draining, keep the pot on medium-low and add the Creamy Peanut Sauce, stirring until it thickens slightly. Add the pasta back into the pot and toss to coat the noodles with the sauce.
Mix in the edamame and shredded carrot, and top the bowls with the Ginger Soy Chicken, extra lime juice, sesame seeds or chopped peanuts!