|
Oriental Chicken with Vermouth
|
|
2 chicken breasts, boneless and skinless
3 cloves of garlic, 2 finely minced, 1 chopped
1/8 C Lite soy sauce
1/8 C rice vinegar
1/4 C dry vermouth
1/8 tsp ground ginger
1/8 tsp chipotle chili pepper
1/2 large green pepper, thinly sliced
1/3 large carrot, cut matchstick style
1/2 large yellow onion
1/2 head red or green cabbage, thinly sliced
3 oz. whole wheat spaghetti
Garnish: sesame seeds, celery seeds
|
| Combine the finely minced garlic, soy sauce, vinegar, vermouth, ginger, chili pepper in a Flavor Express bellows. Wash and dry the chicken breasts. Place in a small bowl. Inject the chicken with the mixture using the large needle. Leave in the bowl and pour any left over marinade over the top. Set aside for at least 30 minutes. After 30 minutes, remove from the bowl, cut into 1" cubes. Reserve the marinade. Heat water to boil. Add the spaghetti and cook until done. Meanwhile, in a wok or large saute pan, cook the green pepper. Add the carrots, garlic, and onion. When soft, add the chicken. Stir and cook until almost cooked through. Add the cabbage, stir, and cook until done. Add the cooked spaghetti, stir and warm through. Serve sprinked with sesame and celery seeds. |
A few red pepper flakes added to the marinade add a bit of heat to the
chicken if you like "mouth heat". Served with a fresh green salad with
an oriental dressing it makes a nice meal.
|
