Wednesday, April 17, 2013

Hummus Sesame Noodles with Glazed Asian Chicken

  • 1 pound angel hair pasta
  • 3/4 cup hummus
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 cup dry-roasted peanuts, crushed
  • 1/3 cup sesame seeds, toasted
  • 1/2 lb snow peas, thinly sliced
  • 3 scallions, thinly sliced
  1. In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a large bowl, whisk together the hummus, chicken broth and soy sauce. Toss the hot pasta with the hummus mixture and let cool about 15 minutes.
  3. Add enough of the reserved pasta water to loosen the noodles. Mix in peanuts, sesame seeds, snow peas, scallions, and chicken.
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 tsp grated fresh ginger
  • 1/2 cup soy sauce 
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil 
Combine all ingredients into a heavy duty zip lock bag and allow to marinate for at least 1 hour.  Heat wok or large skillet to med/high heat.  Add chicken and sear (~3 minutes on each side).  Add remaining marinate and allow to reduce/thicken while chicken cooks though (another ~3 minutes).
Serve over pasta.

Adapted based on an original recipe by Rachel Ray

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