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Szechuan Chicken Pasta

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 36 oz 1022g Angel hair pasta - six

    2. 6 oz. Portions

    3. 1 cup 110g / 3.9oz Carrots - julienned, marinated

    4. 1 cup 110g / 3.9oz Celery - julienned, marinated

    5. 1 cup 237ml Japanese vinaigrette - (recipe included)

    6. 6 Boneless skinless chicken breasts - (6 ounce)

    7. 1/2 lb 227g / 8oz Shiitake mushrooms - sliced

    8. 1/4 cup 40g / 1.4oz Brown sugar

    9. 1/4 cup 59ml Water

    10. 1/3 cup 78ml Low sodium soy sauce

    11. 1 cup 62g / 2 1/5oz Green onion - julienned

    12. 1 cup 16g / 0.6oz Cilantro leaves

    13. 1 lb 454g / 16oz Mixed field greens Black and white sesame seeds

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Marinate chicken breast with roasted Szechuan peppercorns and soy sauce.

    2. Grill chicken: Place chicken breast on charcoal grill and cook until done, turning once, approximately 8-10 minutes. Set aside.

    3. Marinate julienned celery and carrots in Japanese Vinaigrette.

    4. Saute shiitake mushrooms with a touch of butter, 1/4 cup brown sugar, 1/4 cup water, and 1/3 cup light soy sauce.

    5. Cook pasta according to directions on package.

    6. Plate presentation: Place angel hair pasta in center of large dinner plate. Ladle 1 ounce of Japanese Vinaigrette over pasta. Attractively arrange julienned celery, carrots, mushrooms over pasta. Slice chicken breast on the bias and arrange at edge of pasta mixture. Place greens at top of plate and toss with remaining Vinaigrette. Garnish with green onions, cilantro and sesame seeds.

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