ASIAN CHICKEN SUPREME
COOKBOOK: Perfect Pasta & Sauces Cookbook
Asian cooking is supposed to be easy to prepare, healthy to eat and delicious. This recipe made it into that bucket.
I did use a little more soy sauce. You can spice it up a little more with chilli or pepper but I chose to keep this one a little more basic.
The trick is to ensure that the spaghetti doesn’t stick. Cook it a minute less that the packaged instructions and keep moist.Dot forget to break it in half before you boil!
Sesame oil - 2 tablespoons
450g chicken breast - sliced thinly
2 tablespoons grated ginger
2 x large carrots - julienned
2 x small capsicums - sliced
2 cups chopped shallots
Vegetable stock - 2 cups
Spaghetti - 225g (cut in half before cooking as per package instructions)
1 x 225 can diced tomatoes
60ml x soy sauce
peanuts - handful and chopped
Heat sesame oil in wok. Fry the chicken until cooked through , approx 5-7 mins and remove from wok and keep warm.
Reheat wok with some new sesame oil. Add ginger, carrots and capsicum and stir fry for 2 mins. Add tomatoes and stock. Stir fry for a further 2-4 mins. Add the cooked chicken and soy sauce. Mix well. Turn heat down low.
In the meantime boil water and cook the spaghetti (do not over cook pasta - cook for one less minute that on the package instructions). Keep moist until required
Add peanuts and shallots and stir fry. Add the cooked spaghetti and blend well. Ready to serve.