Chinese Chicken and Vegetable Pasta
by Editorial Staff
I got the recipe for this wonderful dish on the blog from the excellent cook Victoria Popin. The pasta just won me over! This unusual spicy aftertaste mmm … Now I will cook this hearty and interesting dish more than once. I, of course, like any hobbyist, made my own changes without making the recipe identical to the original, and it turned out great (name changed)! Well, shall we try? 🙂
Ingredients
- pasta or spaghetti – 200 g (I used 50×50, spiral pasta and spinach spaghetti);
- chicken breast fillet – 1 part;
- ginger – 3 cm (piece);
- chili pepper – 1 pc. (red);
- carrots – 1 pc. (large);
- Beijing cabbage – 200 g;
- garlic – 2 cloves;
- olive oil for frying vegetables (you can use sesame or peanut oil);
- stalk of green onions – 1-2 pcs. (white part only);
- canned or frozen peas – 100 g;
- champignons – 70 g;
- peanuts for serving (optional).
- chicken or vegetable broth – 80 ml (I used diluted in powder);
- soy sauce – 3-4 tablespoon l .;
- honey – 1 teaspoon.
Directions
- Put finely chopped pepper, garlic and grated ginger in the pan where the chicken pieces were fried. Stir and fry for about a minute.
- Then add the peas and carrots grated on a coarse grater. Stir and keep on the stove until the carrots are slightly soft.
- Chop the onion in any way and send it to the pan with the rest of the vegetables. After stirring, fry for another minute.
- Then add the sliced mushrooms to the vegetables and cook, stirring occasionally, until the mushrooms are tender.
- Add coarsely chopped cabbage there.
- It remains to add the ingredients for the sauce (you can pre-mix in a separate bowl), ready-made pasta, chicken and mix everything well one more time. Preheat the dish for a couple of minutes and place on plates.
- Sprinkle the cooked Chinese style chicken and vegetable pasta with roasted peanuts before serving.
Enjoy your meal!
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