Oriental Chicken Pasta Salad
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“This can be served warm, but I prefer it chilled. It is very low fat and healthy, but tastes delicious. Great to take to a potluck, it always gets raves!”
Oriental Chicken Pasta Salad
0 recipe photos
READY IN:30mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 1 1⁄2 lbs boneless chicken breasts
- 1⁄2 cup rice vinegar
- 1⁄4 cup soy sauce
- 3 tablespoons minced gingerroot
- 2 garlic cloves, minced
- 1 teaspoon granulated sugar
- 1 lb pasta or 1 lb rice noodles
- 4 medium carrots
- 1 green pepper
- 1 red peppers or 1 yellow pepper
- 1⁄2 lb snow peas (optional)
- 2 tablespoons sesame oil
Directions
- Cut chicken into strips (This is easiest when it is slightly frozen.).
- Combine vinegar, soy sauce, gingerroot, garlic, and sugar in a zip lock bag.
- Add chicken, press out the air and seal.
- Let stand at least 30 minutes.
- Meanwhile, cook pasta and rinse in cold water. Put in a large bowl.
- Cut carrots and peppers into julienne strips.
- Remove chicken from marinade but save the marinade.
- Cook chicken in a small amount of oil in a non-stick pan.
- Add chicken to pasta.
- Add carrots to skillet, stir fry for a minute or two, then add peppers and snow peas.Cook until still crispy.
- Put vegetables in ice water to stop the cooking.
- Add vegetables to salad bowl.
- Add reserved marinade plus 1/2 cup water to skillet and bring to boil. Boil gently for 10 minutes.
- Pour over salad, add sesame oil and toss.
- Refrigerate for up to 2 days.
- Preparation time does not include marinating time.
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Oriental Chicken Pasta Salad