INGREDIENTS
- 2 boneless chicken breasts
- ¼ cup tahini
- 4 cloves of diced fresh garlic, divided
- 2 tbsp sesame oil, divided
- 1 tsp chicken boullion seasoning powder, divided
- ¼ cup extra virgin olive oil
- ½ tsp garlic powder
- 3 tbsp soy sauce
- ½ tsp onion powder
- 2 tbsp red wine vinegar
- 1 tsp dry minced onion
- 1 tsp honey
- 1/8 tsp Szechuan pepper
- ½ tsp Cayenne pepper
- 3 tsp unsalted butter, divided
- 4 stems cilantro
DIRECTIONS
- 1.Trim fat from chicken. Wash over cold water and pat dry with paper towels. Cut chicken into 3 pieces per breast. Use a meat tenderizer, flatten chicken pieces into patties. Place chicken into a large deep bowl.
- 2.Peeled fresh garlic cloves and dice into small pieces.
- 3.Prepare seasoning mix with ½ tsp chicken boullion seasoning powder, garlic powder, onion powder, minced onion, Szechuan pepper.
- 4.Add seasoning mix along with 1 tbsp sesame oil to chicken and stir thoroughly. Store marinated chicken in refrigerator for 1 hour.
- 5.Using a small bowl, prepare mixing sauce with Tahini, 1 tbsp sesame oil, olive oil, soy sauce, red wine vinegar, honey, Cayenne Pepper. Whisk mix until smooth.
- 6.Using a large pot, cook linguine noodles to al dente according to package directions. Drain noodles and rinse over with cold water.
- 7.Using a large frying pan, add 1 tsp of butter, diced fresh garlic over medium heat. Once garlic is slightly golden, add chicken to pan. Fry chicken for 10 minutes until golden brown on both sides.
- 8.Cook linguine noodles al dente per instructions
- 9.Using a small pot, add 2 tsp of butter over medium heat. Add diced fresh garlic, ½ tsp chicken boullion. Remove when garlic is golden brown.
- 10.Add buttered garlic to linguine noodles. Toss noodles thoroughly.
- 11.Serve chicken with linguine noodles, scallion and cilantro. Add mixing sauce from Step 5 over noodles.