Jul 6th, 2006
Talking about the Time-Life Chicken cookbook in my cookbook awards post made me think of this quick recipe I used to make quite often but had fallen out of my repertoire for some reason. Chicken thighs are sauteed in an aromatic mixture of garlic and ginger, mixed with julienned vegetables, and then cooked with bow-tie pasta until the pasta is slightly crispy. The dish is finished off with soy sauce and rice vinegar, giving it a savory tang. I've made the recipe with chicken breasts instead of thighs, but it's better with the darker meat. The finished dish is comfort food at its finest, sweet and chewy and slightly sour, and the ingredients are ones you're apt to have around making it easy to pull together for a quick weeknight dinner.
Chicken-Fried Pasta6 ounces bow-tie pasta
2 tsp peanut oil
1 lb skinless, boneless chicken thighs, cut into 2-inch chunks
4 cloves garlic, minced
2 tsp minced fresh ginger
1/2 tsp salt
2 leeks or scallions, cut into 2-inch julienne strips
2 carrots, cut into 2-inch julienne strips
1/2 cup frozen peas
2 tbsp rice wine vinegar
2 to 3 tsp soy sauce
In a large pot of boiling water, cook the pasta until just tender. Drain, rinse under cold water, and drain again.
Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the garlic, ginger, and salt and cook, stirring frequently, until fragrant, about 1 minute. Add the leeks and carrots and cook until the chicken is almost cooked through and the vegetables are tender, about 3 minutes.
Add the pasta and the peas and cook, stirring frequently, until the chicken is cooked through and the pasta is slightly crisp, about 3 minutes longer. Sprinkle with the vinegar and soy sauce.
-Great Taste Low Fat Chicken, Time Life Books