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Lemon-Lime Sesame Chicken

This was created for a lunch with Miwa Sawada, the daughter of Nippon Flour Mills' CEO, when she visited Pasta Montana in the Spring of 2000.
  1.   Whisk together in a small bowl and set aside:
         (Juice of ¼ lime, Juice of ½ lemon, 1 tbsp honey, 1 tsp chili oil, 2 tsp sesame oil, and 1 clove minced garlic)
  2.   Mince an additional 3 garlic cloves.
  3.   Slice one whole onion into rings and then cut through the rings (so when cooked, you have onion strings).
  4.   Slice four boneless skinless chicken breasts into very thin strips
  5.   Slice two red bell peppers into very thin strips
  6.   Heat skillet on high with a small amount of olive oil and add onion, garlic, and chicken strips.
  7.   Stir fry until cooked. After cooked, mix with lemon/lime sauce.
  8.   Cook 2 lbs of Spaghetti. While cooking, re-heat the skillet on high with a small amount of olive oil.
  9.   When skillet is hot, add bell peppers, 30-40 Chinese pea pods, and 2 bunches green onion (sliced at an angle).
 10.   Stir quickly to lightly brown (vegetables should still retain color and some crunchiness).
 11.   Turn off stove and add chicken mixture and 2 cans of chicken broth. Reheat one minute to heat broth.
 12.   Toss mixture over cooked spaghetti.
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