This recipe is dedicated to my Dear Friend, Ms. Julliette Ducre and my Ladies Of Cusine
(Example)
Serves 4 as a main dish.
4 boneless, skinless chicken breast halves
2 tsp chili garlic sauce: http://www.amazon.com/Lee-Kum-Chili-Garlic-Sauce/dp/B0000CNU5H
2 Tbsp reduced-sodium soy sauce
2 scallions, cut into one-inch pieces + 4 chopped scallion bottoms
1/4 cup water
½ cup white wine
1/2 lb pasta (I like Spaghetti but anything is fine)
1 lb bag frozen Asian vegetables
For the dressing:
1/3 cup olive oil
2 Tbsp reduced-sodium soy sauce, or more to taste
1 Tbsp Siracha HOT sauce- this is the stuff! : http://www.amazon.com/Sriracha-Hot-Chili-Sauce-oz/dp/B0000CNU59/ref=sr_1_fkmr0_2?ie=UTF8&qid=1281893391&sr=1-2-fkmr0
1/4 cup oyster sauce
Flatten/ hammer chicken breast
Marinate the chicken: Combine the chicken breasts, chili paste, 2 Tbsp soy sauce, 2 scallions, and water in a plastic bag. Seal the bag, pressing out as much air as possible. Massage the chicken to make sure the marinade is distributed evenly. Refrigerate for 2-4 hours, or overnight. Chicken can be prepared and frozen in marinade for a couple of months.
Remove chicken from the marinade, and cook on the grill or under the broiler for approximately 4 minutes per side.
Heat saucepan w/olive oil-saute scallions-add remaining ingredients-simmer for a couple of minutes
Cook pasta according to the package directions. Drain, rinse under cold water to stop the cooking action, and drain again. Set aside.
In a large mixing bowl, combine the sauce ingredients and mix thoroughly with the pasta, and serve w/ chicken.
