Chicken Teriyaki Linguine

Everyone loves the taste of the fusion of Japanese and Italian flavors. If you let the chicken marinate for an hour before you cook it, it will turn out tender and juicy.

Ingredients -

2 Chicken Breasts, boneless, skinless
1 Package Linguine
1 Cup Green Beans, chopped diagonally into thin pieces
1 Orange Bell Pepper, julienned
10 Garlic Cloves, minced
1/4 Large Red Onion, julienned
2 Scallions, chopped diagonally into thin pieces
3 Tablespoons Dark Soy Sauce
6 Tablespoons Sweet Soy Sauce
3 Tablespoons Ketchup
2 Teaspoons Sea Salt
2 Teaspoons Paprika
Fresh Ground Black Pepper, to taste
2 Tablespoons Canola Oil
1 Tablespoon Extra Virgin Olive Oil
Cilantro, chopped, to garnish

-Marinade-
1 1/2 Tablespoons Dark Soy Sauce
2 Tablespoons Sweet Soy Sauce
1 Tablespoon Xiaoxing Chinese Cooking Wine
1 1/2 Teaspoon Paprika

Preparation:

Trim the excess fat off of the chicken.
Cut the chicken into thin slices.
Place it in a bowl.
Add the marinade ingredients, mix well and let stand for 20 minutes.
In a large pot bring water to a boil.
Add in the olive oil and cook the linguine until it is al dente which takes about 7 to 8 minutes.
Drain the linguine and set aside.
Saute the garlic and onion in oil on high heat until just golden brown.
Add the chicken and saute until the chicken is nearly thoroughly cooked and golden brown.
Add the green beans, scallions and bell pepper.
Add in the linguine and stir thoroughly.
Add the dark soy sauce, sweet soy sauce, ketchup, salt, paprika and pepper.
Stir well.
Garnish with the chopped cilantro

Cooking Tip

Freezing Tip

This dish works well cooking it up, having it for dinner and freezing the rest if you don’t plan on eating it right away. I like to put it in individual portions so you can just pull one serving out at a time and heat it up and eat.

Cooking Tip

Rice Wine Substitution

If you can’t find Xiaoxing Chinese Cooking Wine, three great substitutions are dry sherry, dry white wine or gin. Just avoid regular cooking wine for Asian dishes that you find in the local supermarket. They are distinctively more salty than Chinese cooking wine is.