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Soy Sauce Rotini
Suong L. Willson, Minot, ND

2 cups uncooked rotini
2 teaspoons sesame oil, divided
1 pound boneless chicken breasts, cut into bite-size pieces
5 tablespoons soy sauce, divided
4 tablespoons flour, divided
2 tablespoons sugar, divided
1 teaspoon garlic powder
2 tablespoons plus 1 teaspoon water, divided
2 tablespoons cooking wine
Black pepper to taste
1/2 - 1 teaspoon crushed hot peppers, optional
Non-stick cooking spray or oil
1 teaspoon crushed garlic
1/2 medium carrot, sliced into 2 inch slices
3-5 green onions, cut into 2 inch slices
1/2 cup snow peas
1 can sliced bamboo shoots, drained
1 can sliced mushrooms, drained

Cook rotini according to package directions. Drain and toss with 1 teaspoon sesame oil.

In small bowl, combine chicken with mixture of 2 tablespoons soy sauce, 2 tablespoons flour, 1 tablespoon sugar, 1 teaspoon garlic powder and 1 teaspoon water. Marinade for at least 10 minutes.

In small bowl, combine 3 tablespoons soy sauce, 2 tablespoons flour, 1 tablespoon sugar, 1 teaspoon sesame oil, cooking wine, 2 tablespoons water, black pepper and crushed hot peppers. Set aside.

Spray a non-stick wok or skillet with cooking spray or add 1 to 2 teaspoons oil. Heat skillet to high heat. Stir-fry marinated chicken, stirring frequently, until meat is browned. When chicken is cooked, lower heat to medium and add garlic, carrots and onion. Stir contents for about 30 seconds. Add peas, bamboo shoots and mushrooms, the second sauce mixture and rotini. Continue to stir contents in tossing motion until sauce thickens, about 2 minutes. Serve immediately.

Serves 4-6.