Thursday, June 14, 2012

Sesame Ginger Chicken Pasta

Yum! I got this from my cousin's wife's blog. It was easy, tasted very much like Chinese food, and was enjoyed by everyone. Next time I might add some steamed broccoli to it to make it a full meal in a dish.

Sesame Ginger Chicken Pasta
serves 6

1/2 c vegetable oil
1/3 c light soy sauce
1/4 c rice vinegar
1 tsp sesame oil
3 Tbsp white sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
3 large boneless skinless chicken breasts, chopped
1/4 c sesame seeds
1-16 oz package rotini pasta
1/3 c chopped fresh cilantro
1/3 c sliced green onion

In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta and transfer to a large serving bowl.

Meanwhile, heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted (keep a close eye on them, they go from lightly toasted to burned quickly!). Remove from heat and set aside. In the same skillet, cook chicken until browned and cooked through. Give the dressing another shake and add to the chicken; cook for 1-2 minutes. Add the chicken to the pasta and toss with the sesame seeds, green onions, and cilantro to coat everything evenly.

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