Will I finally be STUMPED in a Thai Takeover? Join us this week with Jennifer Bajsel of Eat This TV and Getting Saucy TV as we learn the secrets to perfect spaghetti, the right way to chop vegetables, and the tricks to cooking garlic without burning it! (And how to big a good glass of wine is!)
Recipe:
Spaghetti
6 quarts of water
1 box of spaghetti
½ cup salt
2 tbs olive oil
4 tbs vegetable oil or grapeseed oil
1 cloves garlic, chopped
2 chicken tender, sliced
1/4 red onion, cubes
1 medium crown broccoli, cut into small florets
1 zucchini, sliced or cubed
1 poblano pepper, sliced
7-8 asparagus, cut into 1 inch
3 radish, cubed
1 carrot, cubes or sliced into bite size
2 cups spinach
Directions
Fill a large pot with six quarts of water. Bring to a boil. Add salt. Be generous, this salt seasons the pasta as it cooks and diffuses through the noodles. Add the dried pasta and stir to make sure that the noodles will not stick together. Boil for about 6 minutes or test for doneness at this point. Cook until the pasta is very firm (al dente). Take it out and drizzle some olive oil to prevent it from sticking together.
In a large wok in medium heat, add oil and garlic. Stir for about 30 seconds then add chicken and onion. Stir until the chicken is almost done. Add all the vegetables except spinach.
After chicken is cooked add spinach and followed by noodles. Sitr to combine. Add Nikky’s Black Soy Sauce and stir to combine and let the sauce reduce. Turn the heat off and serve immediately.
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