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    Brewzzi's Oriental Pasta**


    Source of Recipe


    gijane

    List of Ingredients




    2 (5-ounce) boneless, skinless chicken breast halves, julienned
    3 tablespoons cornstarch, divided
    1/4 cup blended oil (we used Crisco "Natural Blend Oil"), divided
    2 medium cloves garlic, minced
    6 medium scallions, white and 1-inch green, sliced
    1 small onion, julienned
    1 small green bell pepper, cored, seeded and julienned
    1 small red bell pepper, cored, seeded and julienned
    1 medium carrot, julienned
    2 cups shredded cabbage
    2 cups small broccoli florets
    ¼ cup oyster sauce
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    ¾ cup chicken broth
    2 tablespoons cold water
    8 ounces linguini, cooked al dente
    1 teaspoon sesame seeds

    Recipe



    Dredge chicken breast strips in 2 tablespoons cornstarch, shaking to remove any excess.

    In a large skillet, heat 3 tablespoons oil over medium-high heat. Saute chicken about 2 minutes, or until golden brown and cooked through. Remove to a platter.

    In same skillet, add remaining 1 tablespoon oil and saute garlic 1 minute, scraping up any browned bits from bottom of pan. Add scallions, onions, peppers, carrots, cabbage and broccoli. Cook, tossing, about 2 minutes, or until all vegetables are well heated but not wilted. Add oyster sauce, soy sauce, sesame oil and chicken broth. Bring to a simmer and cook 2 minutes, tossing to cook evenly.

    Stir remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Add to skillet and toss until slightly thickened. Add chicken and toss in cooked linguini. Heat thoroughly. Divide between two warmed serving plates and sprinkle with sesame seeds. Makes 2 generous servings.

 

 

 


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