breasts thinly sliced
1 tablespoon soy sauce
2 teaspoon rice vinegar
1 tablespoon mirin, or dry white wine
¼ teaspoon salt
1 teaspoon sugar
½ teaspoon chili flakes
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon peanut oil/coconut oil
½ large onion thinly
½ head Napa cabbage
½ pound capellini or spaghetti pasta cooked
Additional soy sauce to taste
chicken with soy, vinegar, wine, salt, sugar, chili
flakes, cornstarch and sesame oil. Let marinate for
15-30 minutes while preparing pasta, onions and cabbage.
Drain the chicken from the marinade and reserve sauce.
Heat a large skillet or wok with peanut oil, cook chicken
quickly over high heat until done. Remove chicken from
skillet and add onions, cooking over med-high heat.
Add Napa cabbage and reserved marinade cooking thoroughly
(you had raw chicken in the sauce). Add cooked pasta
and chicken and stir until combined adding additional
soy sauce if desired.