Presto Pasta Nights started back up last week, but I wasn’t feeling well enough to really post anything on my blog. I would get home from work and not even want to turn my computer on. I had this made before the deadline but I just didn’t have it in me to post. So, this gets to be this weeks PPN submission :o)
I don’t really know what’s up with me, most likely allergies, but it affected my voice, a cough (non-stop it seems) and felt congested in my chest. Nothing makes me feel better than something good and hot – heat wise and spice wise – when I have that feeling in my throat.
I needed something quick, easy, hot and (for me) spicy. I had some chicken tenders and fresh broccoli in the fridge. Since we both love Asian flavored pasta dishes, I decided to go with a recipe and I had seen on Food Network and adapt it to our liking. One thing about heat factor is it can be adjusted per person! It wasn’t hard with this dish – I just took my portion of chicken/sauce and separated it from Grumpy’s and added more heat.
This week’s Presto Pasta Nights will be hosted Alisha of Cook. Craft. Enjoy. Make sure to visit her blog next on Friday, January 20th for the round up. If your interested in participating you can send your submissions to her by Thursday, January 19th. Check out the PPN website for the guidelines for submission.
Chicken, Broccoli, and Noodle Stir-fry
adapted from Food Network
1 lb chicken tenders, cut into bite sized pieces
2 cloves fresh garlic, minced and divided
2 teaspoons fresh ginger, grated and divided
1 tablespoon maggi sauce (or soy sauce)
1 tablespoon Splenda Brown Sugar
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon Mirin
1 tablespoon dark sesame oil
1/3 cup water
1 tablespoon vegetable oil
3 cups broccoli flowerets
1/2 teaspoon red chili flakes
1 tablespoon hoisin sauce
2 cups pasta, cooked according to package directions (I used lower carb pasta)
Mix 1/2 of the garlic and ginger with the Maggi sauce, Splenda Brown Sugar, Mirin, Sesame Oil, and 1 teaspoon cornstarch. Place chicken pieces in sauce and toss to coat. Marinate for at least 15 minutes. Mix remaining cornstarch with 1/3 cup of water and set aside.
Heat large, non-stick skillet over high heat. Add 1 tablespoon olive oil and heat oil, add broccoli and stir fry 1-2 minutes. Add remaining ginger and garlic and chili flakes and two tablespoons of water; stir-fry another 30 seconds or so. Transfer broccoli mixture to a plate and set aside.
Re-heat skillet and add another tablespoon of olive oil. When oil is hot, add chicken mixture and stir fry until chicken is no longer pink. Add hoisin sauce and broccoli, toss to coat. Add remaining cornstarch mixture and stir until sauce thickens. Add hot noodles and toss to coat. Serve hot, sprinkle with more hot pepper flakes if desired.