Recipe information
Yield
serves 4
Ingredients
1 tablespoon dark sesame oil
1/4 cup chili-garlic sauce (found in the Asian section of your grocery store)
4 boneless chicken breast halves
1 pound angelhair pasta
1 1/2 pounds broccoli crowns, cut into florets
1 red bell pepper, cut into 1/2-inch strip
1 yellow bell pepper, cut into 1/2-inch strips
12 green onions
2 cloves garlic, minced
1/4 cup soy sauce
1 1/2 teaspoons minced fresh ginger
Preparation
Heat the oil and 2 tablespoons of the chili-garlic sauce in a large skillet over medium heat; add the chicken, and cook for 4 minutes on each side, or until cooked through. Meanwhile bring a large pot of water to a boil for pasta. Add pasta to boiling water, cook as directed on package, and drain. Remove the chicken from the pan and cut it into strips. Add the broccoli, bell peppers, green onions, garlic, remaining chili-garlic sauce, soy sauce, and ginger to the skillet. Cook the vegetables, stirring until they are crisp-tender. Add the chicken strips and cook until heated through. Serve over the pasta.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
