Recipe

Szechuan Chicken Pasta Recipe

	Busmamawilliams / All my dishes 1 year, 4 months ago If you like Scechuan-style Chinese then this is for you. Hot, spicy & ever so good! Prep:15m Cook:20m Servings:6	Busmamawill
	healthycolorfuleasy

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Ingredients

8 ounces linguini or spaghetti

2 Tablespoons cooking oil

1 clove garlic; minced

1 teaspoon fresh ginger-root; grated

2 boneless chicken breasts ( 1 and 1/2 pounds total ); skinned & cut into 1-inch pieces

2 cups ( 4 ozs. ) fresh snow-pea pods; coarsely chopped

1 sweet red or green pepper; cut into thin strips

1 teaspoon chili oil ( recipe below )

2 green onions; chopped

3 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 teaspoon crushed red pepper

1/4 cup coarsely-chopped peanuts

Directions

The day before you're going to make this dish, make the chili-oil from recipe below.Cook linguini according to package directions; drain. Keep linguini warm. In a wok or large skillet, heat 1 Tbsp. of the cooking oil. Stir-fry the garlic & grated ginger-root for 30 seconds. Add half of the chicken; stir-fry for 1 minute. Add the pea-pods; stir-fry for 1 minute more. Remove mixture from wok. Add remaining oil to wok, if necessary. Stir-fry remaining chicken, sweet pepper & onions for 2 minutes. Return all to wok. In a bowl combine soy sauce, rice-wine vinegar, chili oil & crushed red pepper. Add this soy mixture & the warm pasta to the wok. Toss to heat evenly & serve with the chopped peanuts sprinkled on top.

Homemade Chili Oil:

In a small saucepan heat 1/2 cup sesame oil until warm (200 degrees). Remove from heat. Stir in 1/3 cup crushed red pepper. Cover & let stand several hours or overnight. Strain, pressing out oil with the back of a spoon. Store, covered, in the refrigerator.

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