Orien-Ital Chicken Bolognese Sauce
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 30
  • 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
  1. 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.
  2. Saute 5 minutes then add the thigh pieces, ginger root, garlic, hoisin, soy sauce 5 spice powder and crushed red pepper.
  3. Cook 2 minutes then stir in the broth coconut milk and tomatoes.
  4. Simmer uncovered 15-20 minutes till desired consistency, then stir in the onion and spinach.
  5. Place the noodles on a platter and spoon the sauce over top; garnish with cilantro.
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.