The fusion of Japanese and Italian flavors here are a sure-fire hit with everybody. Even kids who are usually picky about eating anything that resembles vegetables gobble this entire dish down because of its flavors. Allowing the chicken to marinate for just a little while before quickly stir-frying makes a world of difference in bringing out those sweet flavors. Unlike other pasta dishes, this one is good for packing in tupperware and freezing for later meals.
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 package linguine
2 tablespoons oil
10 garlic cloves, minced
1/4 large red onion, julienned
1 cup green beans, chopped diagonally into thin pieces
1 orange bell pepper, julienned
2 scallions, chopped diagonally into thin pieces
3 tablespoons soy sauce
6 tablespoons sweet soy sauce
2 teaspoons salt
2 teaspoons paprika
Freshly ground black pepper to taste
Chopped cilantro to garnish
1 1/2 tablespoons soy sauce
2 tablespoons sweet soy sauce
1 tablespoon Xiaoxing Chinese cooking wine
1 1/2 teaspoon paprika
Trim any excess fat off of the chicken; cut the chicken into thin slices and place in a bowl. Add the marinade ingredients and mix well; allow to stand for 15 to 20 minutes.
In a large pot bring water to boil; add olive oil into water and cook linguine until al dente, approximately 7 to 8 minutes (or as directed on package). Drain linguine; set aside.
In a wok or large skillet, heat the 2 tablespoons of oil on high heat. Sauté the garlic and onion for 2 to 3 minutes until just golden brown. Add the chicken and sauté nearly thoroughly cooked and lightly browned.
Add the green beans, bell pepper and scallions. Stir-fry for a minute. Add the linguine; stir until thoroughly mixed. Add the soy sauce, sweet soy sauce, salt, paprika and pepper. Toss together thoroughly. Garnish with chopped cilantro.