Ginger Chicken Stir Fry
1 pound whole wheat spaghetti or soba noodles
3 TBS olive oil
¾ pound chicken breasts, cut into thin strips
1 small head Napa cabbage, shredded (about 4 cups)
1 bunch scallions (green onions)
1 package Shiitake mushrooms, stemmed and thinly sliced
6 cloves garlic, finely chopped
1 two-inch piece fresh ginger, peeled and grated
¼ cup tamari soy sauce
2 TBS toasted sesame oil
2 TBS toasted sesame seeds
Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat the oil over medium/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.
In a large bowl, combine the tamari and sesame oil. Stir in the noodles and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.
Start by getting your pot of water salted and ready to boil.
Throw in your pasta just when it’s starting to boil.
Pour the oil into a large sauce pan or fry pan and heat ‘er up.
Now chop up the rest of the ingredients. I didn’t have scallions so I used half of a white onion. I’m pretty sure anything in the onion family will do just fine.
Strip that chicken off the bone. Or cube some cooked chicken breast. (Thankfully I didn’t have to cook up my whole fryer for this – Aaron went to Boston Market yesterday and brought home leftovers. Mmmm.) Any way, Add it to the hot oil and brown it.
Then add the chopped stuff to the chicken and oil. I promise I took a photo of chopping the napa cabbage but my camera some times decides to delete it’s own photos and apparently it wasn’t “feeling” the napa cabbage today. Sorry.
Also throw in the garlic and ginger and sprinkle with salt and pepper.
Time to drain the pasta! Then mix it up with the soy sauce, etc and SERVE!!