4 Videos | Photo: Szechuan Noodles with Chicken and Broccoli Recipe
Ingredients
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli, cut into florets and stems discarded
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon Asian hot chili oil
- 2 tablespoons dark toasted sesame oil
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 4 scallions, sliced diagonally (white and green parts)
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned
Directions
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
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By marilynburrows_...
Scottsdale, AZ
on April 06, 2012
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I don't understand why some raters thought this was so time consuming. It took me 30 minutes of active cooking to finish this and it turned out GREAT! The sauce is perfect - and don't leave out the tahini - it makes it. I cut the recipe in half since it was just for me and the better half and I still had plenty left over for lunch today! Yes, you can make the sauce ahead, blanche the broccoli and cut up the vege's and toss it all together at the end. I think the whole dish keeps wonderfully and would be a hit at any pot luck. It is also very colorful to the eye, which entices the appetite! Try it - you'll like it! (If you don't like peanut butter, don't even go there.
By swex22
San Antonio, Texas
on January 24, 2012
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My only comment (besides how superb this dish was is that there was enough sauce, veggies, and chicken to go around to support two boxes of pasta. A family hit. My kids love broccoli and noodles and they got some protein too from the peanut butter, even if they didn't eat so much chicken. Delish. Will definitely make again.
By tjacksonmd
on January 18, 2012
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Delicious pasta dish! It's very similar to restaurant style "Thai Chicken Pasta". My whole family loved it. Roasting the chicken took 45 minutes at 400 degrees. I omitted the sherry because the sauce is not cooked and therefore the alcohol would not cook off. My local grocery did not have sherry vinegar, so I substituted red wine vinegar. The flavor of the sauce is amazing and a perfect compliment to chicken. The addition of shredded carrots gave this dish some more color as well. I prepared the sauce and chicken ahead of time. The recipe produced generous portions and I look forward to having the leftovers for lunch tomorrow.
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