Tallarines Saltados
Serves 4 to 6
This Peruvian stir-fry is about as straightforward as it gets. Which makes it a perfect, fresh, fast weeknight supper.
2 chicken breasts, cut into ¾-inch cubes
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon vegetable oil
2 red peppers, trimmed and sliced thin
2 jalapeños, trimmed and sliced thin
1 red onion, sliced thin lengthwise
2 cups snow peas
½ pound cooked spaghetti
2 tablespoons ginger juice,* made from 10 inches fresh ginger
¼ cup soy sauce
1 tablespoon sesame oil
3 scallions, thinly sliced
Season chicken with salt and pepper.
Place a wok or large skillet over high heat, and add one tablespoon vegetable oil. Heat oil until just beginning to smoke. Add chicken, and sear until golden brown on all sides, about one minute per side. Remove chicken from wok, and reserve in a medium bowl.
Add an additional teaspoon of oil. When shimmering, mix in red pepper, jalapeño, red onion, and snow peas. Stir and spread vegetables throughout pan. Cook until just tender, about 5 minutes.
Return the chicken to the wok, and using tongs add the cooked spaghetti. Toss all ingredients together. Add ginger juice and soy sauce, and continue to toss until vegetables and pasta are well coated. Cook until sauce has reduced slightly and chicken, vegetables, and pasta are warmed through, about 3 minutes.
Remove wok from heat and stir in sesame oil. Garnish with scallions and serve.
* To make the ginger juice, trim and clean ginger. Then, finely grate ginger into bowl. Set a sieve over another bowl and pour the grated ginger, along with any juices, into the sieve. Press the ginger into the sieve to extract the liquid.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/peruvian-chicken-and-vegetable-stir_fry_recipe
