Linguine with Spicy Chicken & Asian Eggplant

Linguine with Spicy Chicken & Asian Eggplant
  • 6 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

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  • 1 box
    (375 g)

    whole wheat linguine

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 4 tsp.
    (20 mL)

    minced, divided garlic

  • 4 tsp.
    (20 mL)

    minced, divided fresh ginger

  • 1/2 tsp.
    (2 mL)

    crushed hot pepper flakes

  • 2

    boneless, skinless, thinly sliced chicken breasts

  • 1/2 pinch

    salt

  • 2

    quartered and cut into chunks small asian eggplant

  • 5 cups
    (1 1/4 L)

    sliced mixed bell peppers

  • 1/3 cup
    (80 mL)

    sodium-reduced teriyaki sauce

  • 1/3 cup
    (80 mL)

    water

  • 3 Tbsp.
    (45 mL)

    lime juice

  • 2 Tbsp.
    (30 mL)

    dark brown sugar

  • 2 Tbsp.
    (30 mL)

    sesame oil

  • 1/2 cup
    (125 mL)

    chopped green onion

  • 1/2 cup
    (125 mL)

    chopped fresh coriander leaves

Preparation

Prepare the linguine according to package directions; drain well and keep warm.

Meanwhile, heat the oil in large wok or nonstick skillet set over medium-high heat. Add half the garlic, ginger and the hot pepper flakes. Stir-fry for 30 seconds or until fragrant. Season the chicken with the salt and pepper; add to the wok. Stir-fry for 3 minutes or until lightly browned. Add the eggplant and peppers. Stir-fry for 5 minutes or until chicken is cooked through and vegetables are tender-crisp.

Meanwhile, whisk the teriyaki sauce with the water, lime juice, brown sugar, sesame oil and remaining garlic and ginger until combined. Add the warm linguine, green onion and coriander to the skillet. Drizzle with the teriyaki mixture and toss to combine. Serve immediately.

This uniquely delicious recipe features Asian eggplants which have a distinctive and slender, zucchini-like shape. Their skin is thinner & the flesh has less seeds; they tend to be more delicately flavoured compared to other eggplants. Although this follows the Asian flavour profile, this recipe contains much less sodium than other teriyaki based stir-fries.

Source: Catelli

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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