Sesame Chicken with Linguine
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PREP TIME: 30 minutes
SERVES: 4 to 6
TOTAL COOKING TIME: 1 hour
INGREDIENTS
- 2 Boneless Chicken Breasts
- ¼ Cup Tahini
- 4 Gloves of Fresh Garlic
- 2 Tsp Sesame Oil
- 1 Tsp Chicken Boullion Powder
- ¼ Cup Extra-Virgin Olive Oil
- ½ Tsp Garlic Powder
- 3 Tbsp Soy Sauce
- ½ Tsp Onion Powder
- 2 Tbsp Red Wine Vinegar
- 1 Tsp Dry Minced Onion
- 1 Tsp Honey
- 1/8 Tsp Szechuan Pepper
- ½ Tsp Cayenne Pepper
- 3 Tsp Butter
- 4 Stems Cilantro
DIRECTIONS
- Trim fat from Chicken. Wash over cold water and pat dry with paper towels. Cut Chicken into 3 pieces per breast. Use a meat tenderizer, flatten Chicken pieces into patties. Place Chicken into a large deep bowl.
- Peeled Fresh Garlic gloves and dice into small pieces
- Prepare Seasoning Mix with ½ Tsp Chicken Boullion, Garlic Powder, Onion Powder, Minced Onion, Szechuan pepper.
- Add Seasoning Mix along with 1 Tbsp Sesame Oil to Chicken and stir thoroughly. Store marinated chicken in refrigerator for 1 hour.
- Using a small bowl, prepare mixing sauce with Tahini, 1 Tbsp Sesame Oil, Olive Oil, Soy Sauce, Red Wine Vinegar, Honey, Cayenne Pepper. Whisk mix until smooth.
- Using a large pot, cook Linguine noodles to al dente according to package directions. Drain noodles and rinse over with cold water.
- Using a large frying pan, add 1 Tsp of Butter, Diced Fresh Garlic over medium heat. Once garlic is slightly golden, add chicken to pan. Fry chicken for 10 minutes until golden brown on both sides.
- Reheat Linguine noodles in microwave for 2 minutes
- Using a small pot, add 2 Tsp of Butter over medium heat. Add Diced Fresh Garlic, ½ Tsp Chicken Boullion. Remove when garlic is golden brown.
- Add buttered garlic to Linguine noodles. Toss noodles thoroughly.
- Serve chicken with Linguine noodles, scallion and cilantro. Add mixing sauce from Step 5 over noodles.