spice\'s up and cooled down

spice\'s up and cooled down
 
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This recipe was uploaded
by breakingdude12

 
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Ingredients

Ingredients
Method
 
  • for spice\'s up (asian)
  • 2-4 Pieces chicken breast (debone)
  • 1 bell Pepper red(slice in strip)
  • 1 Green Bell Pepper( slice strip)
  • 4 tb Oil
  • 1 Scallion (finely chooped)
  • 2 Hot peppers; or more
  • 1 tb Shredded ginger
  • 2 tb Light soy sauce
  • 1/2 c Chicken broth
  • 1 tb Light soy sauce
  • 2 tb Wine vinegar
  • 1 tb Sugar
  • 1/2 ts Salt
  • 3 tb water add to:
  • 1 tb Cornstarch
  • Pepper to taste
  • for Cooled Down(western)
  • 8 oz. vermicelli pasta noodles
  • 1 c. French dressing
  • 10 fresh sliced mushrooms
  • 1 c. fresh broccoli florets, blanched
  • 10 slices cherry tomatoes
  • Ripe olives (sliced)
  • 1 can sliced artichoke hearts
  • 2 c. cooked cubed chicken (or boiled shrimp)
  • 1/3 c. fresh basil (or 1 1/2 teaspoon dried)
  • 1/3 c. toasted pine nuts, optional
For Spice\'s up
Cut chicken into pieces, marinate 15-20 minutes in ginger, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger,pepper, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch mixture to thicken. Salt and pepper to taste.
For Cooled down
Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

Serve it together in a plate one sie for the spicy up and the other is the cooled down

spice\'s up and cooled down

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alt

This recipe was uploaded by breakingdude12

 
 
The Asian Flares meets the Western Ice

Method


For Spice\'s up
Cut chicken into pieces, marinate 15-20 minutes in ginger, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger,pepper, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch mixture to thicken. Salt and pepper to taste.
For Cooled down
Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

Serve it together in a plate one sie for the spicy up and the other is the cooled down
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