FIERY ASIAN CHICKEN PASTA

FIERY ASIAN CHICKEN PASTA

BY Chef Tanya Duyongco

INGREDIENTS:

SAUCE

¼ cup Wholesome Organic Fair Trade Blue Agave Nectar
1/3 cup Char Siu Sauce
¼ cup Oyster Sauce
2 tbsp Hoisin Sauce
2 tbsp peanut butter
2 tsp chili garlic oil

SESAME OIL

2 medium organic chicken breasts, ¼ inch strips
1 lb spaghetti noodles
1 cup fresh shitake mushrooms, sliced
½ cup spring onions, sliced into 2 inch pieces
4-5 garlic cloves, minced
2-3 Thai bird chiles, minced or 1 tsp hot chili flakes

GARNISH

1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
¾ cup unsalted peanuts or cashew nuts
Cilantro

DIRECTIONS:

Step 1

Mix first six ingredients in a small bowl; set aside.

Step 2

Cook noodles without salt until they are al dente. Drain and save the pasta water for later.

Step 3

Heat a wok or skillet on medium-high heat. Add oil to just coat the pan. Just when it starts to smoke, stir fry the chicken until lightly browned and add the sliced mushrooms. Stir-fry for a few more minutes; add the minced garlic, chili flakes and spring onions; stir-fry for another minute.

Step 4

Add sauce, and turn heat to low. Stir and lightly simmer for one minute.

Step 5

Add pasta and about ½ a cup or more of the pasta water to thin the sauce.

Step 6

Remove from heat and transfer to a serving platter. Garnish with sliced peppers, nuts and cilantro sprigs.

Yields: 6-8 servings