Orien-Ital Chicken Bolognese Sauce
1 Tbsp sesame oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped red bell pepper
1/2 cup chopped drained baby corn
3/4 pound ground chicken
1/2 pound boneless skinned chicken thighs, cut into bite size pieces
1 tsp minced ginger root
2 cloves garlic, minced
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1/2 tsp 5 spice powder
1/4 tsp crushed red pepper
1/2 cup chicken broth
1 can( 14 ounces) light unsweetened coconut milk
1 cup chopped plum tomatoes
1 green onion, minced
2 cups shredded spinach leaves
12 ounces soba noodles, cooked according to package instructions, drained
garnish- snipped cilantro
Heat the oil over medium heat in a large skillet;add the celery, carrot, bell pepper, corn and ground chicken, breaking up the chicken into crumbles.
Saute 5 minutes then add the thigh pieces, ginger root, garlic, hoisin, soy sauce 5 spice powder and crushed red pepper.
Cook 2 minutes then stir in the broth coconut milk and tomatoes.
Simmer uncovered 15-20 minutes till desired consistency, then stir in the onion and spinach.
Place the noodles on a platter and spoon the sauce over top; garnish with cilantro.
Pairs Well With
Being a multi-cultural family, creating fusion recipes comes easily and often for me. Recently my husband and I traveled to Tuscany for a culinary vacation. One of our hands on cooking classes was making classic Italian Bolognese sauce featuring local wild boar. The sauce was served over homemade pasta.To bring me home I knew I wanted to change this long simmered sauce to a quicker dish with the Oriental flavors I use in everyday meals.