Sunday, May 24, 2009

Asian Chicken Pasta Salad


olive oil
whole wheat angel hair pasta
2 cloves garlic
2-3 cups cubed chicken breast (2 large breasts)
2 tbls. sesame seeds (toasted tastes best)
1/2 cup soy sauce (I use Kinkoman's low sodium soy sauce.)
2 tbls. sesame oil
2 cucumbers
2 carrots
3 green onions
a couple of handfuls of bean sprouts
chopped peanuts

Boil water and cook pasta according to instructions on box.Peel and slice the cucumbers. Remove ends from the bean sprouts. Peel the carrots, then use the peeler to shred the carrots into pieces. Chop peanuts. Spray pan with olive oil and saute two cloves of minced garlic in the oil. (I use my garlic that I've minced ahead of time & stored in the refrigerator)

Add the cubed chicken and 2 tbls. sesame seeds. Stir fry until chicken is browned and cooked through.Add 2 tbls. sesame oil & 1/2 cup soy sauce to chicken and simmer.Add the veggies and mix well. Let simmer so veggies can soak up the sauce and until they reach your desired tenderness. Add the drained pasta noodles and mix well. Let simmer for a few additional minutes. Top each serving with a sprinkling of chopped peanuts.

Left overs are great served the following day as a cold salad.

I'll take pictures of the prep steps when we make it this week. You know.....taking pictures of my meals is a new behavior. :o) Be honest....10 years ago, would you have ever thought you'd be photographing your meals and posting them along with your recipes on something called the Internet.

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