Tuesday, June 19, 2012

Firecracker sesame chicken and pasta

         Firecracker sesame chicken and pasta-Very close to T.G.I. Friday's.

I usually leave out the chicken and serve this as a super-fast side dish.
I love this Szechuan sauce. I even use it as a dipping sauce for naan bread, shrimp, steak... Sweet and Spicy.
Once I used 2 packages of Ramen noodles (minus the spice packet) in a pinch. Worked great! This is a bit on the hot side, but not ridiculously so.
You could also use a batter for your chicken and fry it first.
(I use the marinade/batter for General Tso's favorite chicken )

12oz. pasta - such as fettuccine, linguini, udon, lo mein - cooked
5 dried bird clilies
1Tbl. minced garlic
1tsp. pureed ginger
2 boneless chicken breast - cut into bite sized pieces

For the sauce:
1/4cup rice wine
3/4cup sweet chilli sauce-or- Homeade sweet chili sauce
1Tbl.chili garlic sauce -or- Homemade chili garlic sauce
1tsp. Kikkoman soy sauce
1tsp.sesame oil
2Tbl.  sesame seeds

Whisk together the sauce ingredients in a bowl.
Heat the oil in a skillet (very hot) and add the chilies, garlic and ginger.
Stir-fry 10 seconds then add the chicken. Stir-fry until chicken is cooked through.
Add the sauce to the pan and cook,stirring until the sauce thickens.
Drain the pasta and add it to the skillet. Toss to coat and serve

                         Mix the sauce ingredients in a bowl. Set aside.

Stir-fry the garlic, chilies and ginger for 10 seconds, then add the chicken.

Once the chicken has cooked through, add the sauce. Cook a few minutes more until thickened, then add drained pasta. Toss to coat.

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