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Pasta With Chinese Style Chicken Saute

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/renatadiem/39949704/">Image Credit</a></p>
Ingredients
  Peanut oil 2 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Grated ginger 1⁄2 Tablespoon
  Carrot 1 Small
  Red bell pepper 1⁄2 Small, cut into strips
  Snow peas 2 Ounce, trimmed
  Button mushrooms 2 Ounce
  Boneless, skinless, chicken breasts 3⁄4 Pound, cut into strips
  Soy sauce 2 Tablespoon
  Rice 1 Tablespoon
  Chicken broth 1 Cup (16 tbs), reduced
  Cornstarch 1 Tablespoon
  Scallions 2 Medium, sliced
  Pasta 1 Pound, cooked, drained
Directions

In a large wok or skillet, heat 1 tablespoon of the oil with the garlic and ginger over high heat.
As soon as they sizzle, add the carrot and stir-fry for 1 minute.
Add the bell pepper and snow peas and stir-fry about 1 minute more; then add the mushrooms and stir-fry another minute.
Empty the vegetables into a mixing bowl.
Heat the remaining oil in the wok, add the chicken, and stir-fry until it turns golden, about 5 minutes.
Return the vegetables to the wok, add the soy sauce and vinegar, and stir and scrape with a wooden spoon to deglaze.
Add 3/4 cup of the broth to the wok.
Dissolve the cornstarch in the remaining broth and, as soon as the liquid in the wok simmers, stir in the cornstarch mixture.
Continue simmering just until the liquid thickens to coating consistency, 1 to 2 minutes.
Serve over cooked pasta, garnished with scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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