Thursday, January 24, 2013

Choked Chicken

Tonight's dinner was a recipe I received from a friend a few years back (Thanks Steph!)  I've modified it significantly over time, but I love that the sauce is tasty and made from ingredients that I usually have around the house.

Why is it called Choked Chicken...it's a warning.  When I start to make this dish in the frying pan, I usually end up choking because the cayenne pepper is the first thing you heat up.  Just have a glass of water (or wine) close by.  The recipe is delicious!

Ingredients

6 ounces (or so) of whole wheat thin spaghetti (The original recipe calls for 2 pkgs of ramen noodles with the seasoning discard)
4 Tablespoons Soy Sauce
2 Tablespoons Ketchup
2 Tablespoons Worcestershire Sauce
2 teaspoons Sugar
4 cloves Garlic
Cayenne pepper to taste
2 boneless Chicken Breast cut into 1/2 in strips (I have also used 2 10 oz cans of chicken breast for an even quicker meal)
3 Cups Cole Slaw mix
1 Cup Shredded Carrots
2 green onions - cut into 1" pieces

Cook spaghetti according to the package. Drain and set aside.
In a small bowl combine Soy Sauce, Ketchup, Worcestershire Sauce, and Sugar.  Set aside.
Spray wok with nonstick spray and heat.  Add garlic and cayenne pepper.  Cook over medium-high heat for 15 seconds.  Add Chicken and stir fry 2 minutes.  Add cabbage, carrots and green onion.  Stir fry until chicken is no longer pink.  Add the cooked noodles and sauce.  Heat through for about a minute stirring gently to mix (I find a spaghetti spoon helps to mix the ingredients well.)
Basic Ingredients

Adding cole slaw mix and carrots

Adding pasta and using the spaghetti spoon to incorporate the sauce and pasta



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