Asian Chicken Pasta Salad
Recipe: Asian Chicken Pasta Salad
From: Cel's former stepmother
Serves: 6-10
1-1/2 lb. boneless skinless chicken breasts
1/2 c. rice vinegar
1/4 c. soy sauce
3 Tbsp. minced fresh ginger root
2 cloves garlic, minced
1 tsp. sugar
1 lb. thin pasta or rice noodles
4 medium carrots
2 green bell peppers
1/2 lb. snow peas (optional)
2 Tbsp. sesame oil
Cut chicken into 2-in. julienne strips. In bowl, combine vinegar, soy sauce, ginger, garlic, and sugar; stir in chicken. Cover and let stand for 30 minutes.
Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain. Rinse thoroughly in cold water and drain; set aside in large mixing bowl. Cut carrots, green peppers, and snow peas into julienne strips; set aside.
Using slotted spoon, remove chicken from marinade, reserving marinade. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for 3 min. or until no longer pink; add to pasta. Add carrots and pepper to skillet; stir-fry for 1 min., add snow peas, and stir-fry 2 min. more. Add to pasta.
Add reserved marinade to skillet with 1/2 c. water; bring to boil and boil gently for 5 min. Stir in sesame oil, pour over pasta and toss to mix. Serve warm or refrigerate for at least 4 hours and serve cold.
Notes:
This halves easily if it seems like too much. A good dish for potlucks, or to have around to nibble on for a week. I often use a bit less ginger and a bit more garlic and sesame oil. Red or yellow peppers are good instead of the green ones if you're using the snow peas (for more color contrast).
I usually make it with rice noodles, which makes it feel more Asian.
From: Cel's former stepmother
Serves: 6-10
1-1/2 lb. boneless skinless chicken breasts
1/2 c. rice vinegar
1/4 c. soy sauce
3 Tbsp. minced fresh ginger root
2 cloves garlic, minced
1 tsp. sugar
1 lb. thin pasta or rice noodles
4 medium carrots
2 green bell peppers
1/2 lb. snow peas (optional)
2 Tbsp. sesame oil
Cut chicken into 2-in. julienne strips. In bowl, combine vinegar, soy sauce, ginger, garlic, and sugar; stir in chicken. Cover and let stand for 30 minutes.
Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain. Rinse thoroughly in cold water and drain; set aside in large mixing bowl. Cut carrots, green peppers, and snow peas into julienne strips; set aside.
Using slotted spoon, remove chicken from marinade, reserving marinade. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for 3 min. or until no longer pink; add to pasta. Add carrots and pepper to skillet; stir-fry for 1 min., add snow peas, and stir-fry 2 min. more. Add to pasta.
Add reserved marinade to skillet with 1/2 c. water; bring to boil and boil gently for 5 min. Stir in sesame oil, pour over pasta and toss to mix. Serve warm or refrigerate for at least 4 hours and serve cold.
Notes:
This halves easily if it seems like too much. A good dish for potlucks, or to have around to nibble on for a week. I often use a bit less ginger and a bit more garlic and sesame oil. Red or yellow peppers are good instead of the green ones if you're using the snow peas (for more color contrast).
I usually make it with rice noodles, which makes it feel more Asian.