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Linguine with Spicy Chicken & Asian Eggplant https://www.metro.ca/userfiles/image/recipes/linguine-poulet-piquant-aubergines-asiatiques-6887.jpg PT15M PT10M PT25M
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.
6
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
Linguine with Spicy Chicken & Asian Eggplant

Linguine with Spicy Chicken & Asian Eggplant

Rate this recipe
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  • Lactose-free
6
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 box
    (375 g)
    whole wheat linguine
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    340 - 454 g SELECTED VARIETIES

  • 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
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    FRESH STUFFED CHICKEN BREAST

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    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg

  • 1/2 pinch
    salt
  • 2
    quartered and cut into chunks small asian eggplant
  • 5 cups
    (1 1/4 L)
    sliced mixed bell peppers
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    3 PK PRODUCT OF MEXICO

  • 1/3 cup
    (80 mL)
    sodium-reduced teriyaki sauce
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    313 - 315 g, 320 - 400 ml SELECTED VARIETIES

  • 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
Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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