It's A Keeper: Ginger Chicken Stir Fry with Sesame Noodles

My pasta dishes just never look quite as good as they taste - maybe it's because I always use non-photogenic whole wheat pasta? Whatever the reason, Ginger Chicken Stir-Fry with Sesame Noodles is another example of a dish that tastes much better than my photography skills can capture.

This recipe is from the April 2007 issue of Every Day with Rachael Ray. I picked it for a weeknight dinner on a hot night, thinking the flavor would be nice and refreshing. It did not disappoint! There's nothing too fancy about this meal, but that's what I was looking for. It came in well under 30 minutes and didn't destroy my kitchen, which was an added bonus.

Here's the recipe with my comments in brackets:

Four Servings

Salt
1 pound spaghetti [As noted above, I used whole wheat pasta]
3 tablespoons vegetable oil (eyeball it)
3/4 pound chicken cutlets, cut into thin strips [If they don't have cutlets, just make sure you cut the breasts into thin strips. The cutlets save slicing time.]
1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)
1 bunch scallions, chopped into 2-inch pieces
Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)
6 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated
1 teaspoon coarse black pepper (1/3 palmful)
1/3 cup tamari (dark soy sauce)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds

1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.

2. While the pasta is working, in a large nonstick skillet[I used my nonstick wok], heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

3. In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.

7 comments:

  1. Why don't you let ME take the pic next time. It'll surely come out better with the Sylvacam 5000 I just bought.

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  2. OMG that sounds so good right now!

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  3. Pesto Torta was a HIT! Even using the sundried tomato pesto. Sent everyone to your blog to get the recipe! Perhaps more loyal readers will come of it!

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  4. Garrett - you gotta give it a try! I swear her recipes rock.

    Jeny - that is so wonderful to hear. It's very good with the sundried tomato pesto or the tapenade. You really can't go wrong with that recipe.

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  5. I wanted to prepare this the weekend after I saw it. It was terrific, and my lady friend enjoyed it, too. I adapted it on another occasion, and added the chunk of ginger root and the other flavorings to the cooking water for brown rice. (You could probably do the same with white rice.)

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  6. Jeff- I think this one's a perfect example of learning the method instead of just learning the recipe. It's very easy to tinker with.

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