Chinese White Rice Cake Pasta And Ginger Chicken
From gourmetana 14 years ago
- 45 to make
- Serves 2
So simple and delicious, this is a full of flavour meal. As far as the rice pasta is concerned, this time I tried a pre-cooked kind that doesn't need the 12 hour soaking. I was quite surprised how good it was. So if you find it don't be afraid of using it. Read more It will make your life much easier :) See less
Ingredients
- 1/2 pound rice cake pasta shopping list
- 1/4 cup low sodium soy sauce shopping list
- 2 inches fresh ginger cut into thin slices shopping list
- 1 tsp garlic paste or 2 minced garlic cloves shopping list
- 1 large chicken breast, cut into bite size portions shopping list
- 1 tbsp oil shopping list
- 1 bok shoy, washed and cut into pieces shopping list
- 1/4 cup water shopping list
- 2 tbsp black sesame seeds shopping list
How to make it
- Soak the rice pasta in water overnight (12 hours). See Photo
- Marinate the chicken in soy sauce, garlic and ginger for half an hour. See Photo
- In a wok, heat the oil and throw the marinated chicken in. Save the marinade sauce for later. Stir gently until the chicken is fairly cooked. This should take about 5 minutes.
- Add the pasta and bok shoy to the chicken, the remaining marinade sauce, 1/4 cup water and stir for 3 minutes.
- Sprinkle the sesame seeds over the chicken and it is ready to serve.
Chicken marinating in garlic, ginger and soy sauce
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People Who Like This Dish 2
- refugeesrecipelisting Global, CA
- peetabear Mid-hudson Valley, NY
- gourmetana London, UK
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