Szechuan Chicken Pasta

Recipe Ingredients

36 oz	1022g	Angel hair pasta - six 6 oz. Portions
1 cup	110g / 3.9oz	Carrots - julienned, marinated
1 cup	110g / 3.9oz	Celery - julienned, marinated
1 cup	237ml	Japanese vinaigrette - (recipe included)
6		Boneless skinless chicken breasts - (6 ounce)
1/2 lb	227g / 8oz	Shiitake mushrooms - sliced
1/4 cup	40g / 1.4oz	Brown sugar
1/4 cup	59ml	Water
1/3 cup	78ml	Low sodium soy sauce
1 cup	62g / 2.2oz	Green onion - julienned
1 cup	16g / 0.6oz	Cilantro leaves
1 lb	454g / 16oz	Mixed field greens
		Black and white sesame seeds

Recipe Instructions

1. Marinate chicken breast with roasted Szechuan peppercorns and soy sauce. 2. Grill chicken: Place chicken breast on charcoal grill and cook until done, turning once, approximately 8-10 minutes. Set aside. 3. Marinate julienned celery and carrots in Japanese Vinaigrette. 4. Saute shiitake mushrooms with a touch of butter, 1/4 cup brown sugar, 1/4 cup water, and 1/3 cup light soy sauce. 5. Cook pasta according to directions on package. 6. Plate presentation: Place angel hair pasta in center of large dinner plate. Ladle 1 ounce of Japanese Vinaigrette over pasta. Attractively arrange julienned celery, carrots, mushrooms over pasta. Slice chicken breast on the bias and arrange at edge of pasta mixture. Place greens at top of plate and toss with remaining Vinaigrette. Garnish with green onions, cilantro and sesame seeds.

Source:
Marla Reif & Fay Nakanishi of Mission Cafe, San Diego

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