36 ounces angel hair pasta -- six 6 oz. portions
1 cup carrots -- julienned -- marinated
1 cup celery -- julienned -- marinated
1 cup Japanese Vinaigrette -- (soy sauce, vinegar, oil to taste)
6 boneless skinless chicken breasts -- (6 ounce)
1/2 pound shiitake mushrooms -- sliced
1/4 cup brown sugar
1/4 cup water
1/3 cup low sodium soy sauce
1 cup green onion -- julienned
1 cup cilantro leaves
1 pound mixed field greens
black and white sesame seeds
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.
1 cup carrots -- julienned -- marinated
1 cup celery -- julienned -- marinated
1 cup Japanese Vinaigrette -- (soy sauce, vinegar, oil to taste)
6 boneless skinless chicken breasts -- (6 ounce)
1/2 pound shiitake mushrooms -- sliced
1/4 cup brown sugar
1/4 cup water
1/3 cup low sodium soy sauce
1 cup green onion -- julienned
1 cup cilantro leaves
1 pound mixed field greens
black and white sesame seeds
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.
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