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Pasta carrots vegetable oil skinless clove garlic orange rice vinegar soy sauce sugar Asian sesame oil ginger ground red pepper radishes green onions sesame seeds
Viewed: 38 - Published at: 5 years agoIngredients
- 1 package refrigerated angel-hair pasta
- 2 c. shredded carrots
- 2 tsp. vegetable oil
- 12 oz. skinless, boneless chicken breasts or tenders
- 2 clove garlic
- 1 medium orange
- 3 tbsp. seasoned rice vinegar
- 3 tbsp. soy sauce
- 1 tsp. sugar
- 2 tsp. Asian sesame oil
- 1 tsp. grated, peeled fresh ginger
- .13 tsp. ground red pepper
- 4 large radishes
- 2 green onions
- 2 tbsp. Toasted sesame seeds
Method
- In large saucepot, prepare pasta in boiling water as label directs but do not add salt.
- Place shredded carrots in colander; drain pasta over carrots to soften them slightly.
- Transfer mixture to large bowl and set aside.
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
- Add sliced chicken and garlic; cook 4 to 5 minutes, stirring constantly, until chicken loses its pink color throughout.
- Transfer chicken to bowl with pasta.
- To prepare vinaigrette, from orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.
- In small bowl, with wire whisk or fork, mix orange peel, orange juice, vinegar, soy sauce, sugar, sesame oil, ginger, and ground red pepper until combined.
- Toss pasta mixture in bowl with vinaigrette, radish slices, and green onions; sprinkle with sesame seeds.
- Serve warm or refrigerate until ready to serve.
