Prep 20 mins
Cook 40 mins
Oriental dinner for two.
- 2 boneless skinless chicken breast halves
- 2 teaspoons vegetable oil
- 4 cups chicken stock or 4 cups broth
- 3⁄4 cup green onion, chopped (use all of the white and pale green portion and about 2 inches of the green)
- 2 slices fresh lemon (about 1/4-inch thick)
- 2 teaspoons fresh gingerroot, grated
- 2 teaspoons chili-garlic sauce
- 1⁄8 teaspoon fresh ground black pepper
- 1 sweet onion, chopped
- salt (optional)
- 1 (7 ounce) package angel hair pasta
- Cut each chicken breast half into two portions. Cut through at the meatiest portion of each breast so you end up with four relatively equal-sized portions.
- In a deep-sided, heavy-bottomed pot, brown the chicken pieces in the vegetable oil over medium-high heat, turning once to brown on both sides.
- Reduce the heat slightly, remove the chicken pieces to a plate, pour in the broth, stirring and scraping to dissolve all of the caramelized chicken juices.
- Return the browned chicken to the pot, and add the green onions, lemon slices, ginger root, chile-garlic sauce, and black pepper. Cover, and cook for 30 minutes.
- Add the chopped sweet onion, cover, and continue simmering just until the chicken is tender and cooked, about another 10 or 15 minutes.
- Adjust the seasonings, adding salt if desired.
- The chicken may be prepared to this point up to 24 hours ahead and refrigerated.
- Five or ten minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon. Add the angel hair pasta, cook until done (this only takes about 3 minutes). When the noodles are cooked, return the chicken pieces to the pot and heat through.
- Adjust seasonings. If you remember, fish out any remaining pieces of lemon (it will be almost disintegrated by now, though) before serving. Serve in large soup bowls or pasta bowls.
This was awesome! I don't think it took a full hour, tho. A great combo of flavors, very quick & easy. LOVE IT. The only thing I would do differently is to add the scallions at the end so they retain their shape & stronger flavor. Thank you, Elaine Ann!
I love this recipe and make it almost monthly! Easy, tasty and nutritious! The only thing I add to the original is a couple or three carrots cut length-wise a few minutes before the pasta. YUM!