| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Pasta; cooked and drained |
| 4 | tb | Oriental sesame oil |
| 1 | Chicken breast; boned and skinned | |
| 1/4 | c | Rice wine vinegar or cider vinegar |
| 3 | tb | Vegetable oil |
| 2 | tb | Soy sauce |
| 2 | tb | Chili oil |
| 2 | tb | Garlic; minced |
| 1/4 | ts | Crushed red pepper; or to taste |
| 1 | lg | Red or green pepper– cut into strips |
| 1/4 | c | Scallion; chopped |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
Posted by Judy Nevius: Toss pasta with 1 tablespoon sesame oil in a large bowl; cool to room temperature. Cook chicken in boiling salted water to cover 10 minutes or until center is opaque. Drain, cool and tear into long shreds. Whisk remaining 3 tablespoons sesame oil, the vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and marinate 10 minutes at room temperature. Add chicken and marinade to pasta; toss to mix. Heat chili oil in a small skillet over medium -high heat. Add garlic and crushed red pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and green onions; cook 1 minute longer. Pour over pasta; add parsley and toss. Cover and chill for several hours or can be served immediately. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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