Squash & Potatoes with Chicken on Pasta with Passion
Submitted by Holzie
Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis dish throws all the rules out the window and somehow lands on its feet. Wok-seared chicken, two kinds of potatoes, winter squash, peppers, and angel hair pasta all in one bowl, glazed with a spicy orange juice and hot sauce reduction.
The wok technique is key. High heat sears the chicken fast, locking in moisture, then the vegetables get a quick toss before the sauce goes in. Cornstarch thickened broth with fresh orange juice and hot sauce creates a glossy, clingy glaze that coats everything.
Vidalia onions add a natural sweetness that balances the heat, and fresh cilantro stirred in at the end brings a bright pop of color and herbaceous flavor. Serve it with cold grapes on the side as a palate cleanser between bites.
Pro Tips
- Microwave the potatoes just until done, not mushy. They’ll get more heat in the wok and you want them to hold their shape.
- Get the wok screaming hot before adding the chicken. A cool wok steams the meat instead of searing it.
- Add the cornstarch-broth mixture to a well in the center of the wok so it thickens before coating the other ingredients.
- Toss the pasta in at the very end, just long enough to warm through and soak up the sauce.
Ingredients
Directions
Cook potatoes in the microwave until just done. Let cool.
Cook pasta until al dente in plenty of boiling water seasoned with a garlic clove. Drain, rinse, set aside.
Cut the skinless boneless chicken breast half into diagonal strips, then cut strips into bite sized pieces. Toss the chicken with the oils to coat. Heat a wok to high; add the chicken to sear. When the majority of the pink has disappeared from the meat, add the sweet onion and cook 2 to 3 minutes more. Add the red bell pepper, cilantro and green pepper and cook about 2 minutes.
Mix the cornstarch with the broth. Make a well in the wok and pour in the sauce, and cook to thicken about 2 minutes, then add the hot sauce and orange juice. Arrange the cooked potatoes on top. Reduce heat to medium; cover and cook to heat through. Taste and adjust seasoning with more Hot Sauce, black pepper. Add the spaghetti and toss. Serve at once. Serve with palate cleanser like grapes.
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