Well, ok my version of it. I did a quick google search and didn’t find the recipe, but I didn’t look very hard, so it’s probably out there somewhere. I’ve been sick, so I have less patience than I otherwise would normally have. In any case, I think I got a good enough look at what they were cooking, as well as listening to his description so that I could come up with something close at least.
So with the idea of freshness and yet quickness in mind, I set off to the store to gather my casual attempt at an imitation of his recipe. My recipe and methodology follows:
At the store I picked up a pound of thick spaghetti, a red bell pepper, a handfull of green beans, a large shallot, a bunch of cilantro, an inch or two of ginger root, 1.5 pounds of chicken breast, a lemon, and a head of broccoli.
My methodology was to play computer games while the spaghetti cooked – 12 mins, which worked out great. When it was done, I gave it a quick rinse and put a TBSP of Extra Virgin Olive Oil on it so that it wouldn’t stick together. I put it to the side, and started cooking the chicken. I sliced the chicken breasts into 1/2 inch strips and if the strip was longer than 2 inches, I cut it in half again. Note to self: they were still too big. I browned the chicken in my wok with a bit of canola oil and 1/4 tsp of sesame oil. There was so much chicken I had to use two batches. I was a bit worried about the chicken being cooked all the way through because my wok is small, so when the first batch was done I put it into my 10 inch cast iron skillet and stuck it in the oven at 350. The second batch took about 5-7 minutes, and when it too was done, I added it to the chicken in the oven. The veggie cooking took about 10 min. I thinly sliced the bell pepper, cut the ends off the beans, cut the broccoli into florets, sliced the shallots thinly too, and cooked them in the wok too with a bit of canola oil. I admit I cheated a bit and added about 2 TBSP of Trader Joes Teriyaki Marinade sauce. After the veggies cooked for about 5 min, they too seemed a bit underdone, so I thought about finishing the whole thing in the oven – Brilliant!
I mixed the spaghetti and veggies – liquid and all, into the chicken mixture, though I had to move everything to the big cast iron skillet – 12 or 15 inches. I also added in 1/2 tsp garlic powder, and 1 tsp chili flakes as the spice – no salt or pepper, though now that I’ve eaten it, I think I would add a bit of salt and pepper. Mixed them all up, and left that in the oven for 10 min at 350. After 10 min, I took it out, put some chopped cilantro on top, and squeezed 1/2 a lemon all over the top as well, to give it a bit of zing.
I topped mine with some siriachi sauce, cuz that’s how I roll.
Turned out pretty good, if I do say so myself. Next time I’ll add salt and pepper, maybe some more chili flakes, reduce the amount of chicken, and cut the chicken up small, and the bell pepper needed to be smaller as well.