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Turkey Chili
Eric Kim
1564 ratings with an average rating of 4 out of 5 stars
1,564
45 minutes
Updated Jan. 8, 2024
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Bring a large pot of water to a boil. Once the water has come to a boil, season generously with salt and add the pasta. Cook, stirring occasionally, until spaghetti is al dente, 8 to 12 minutes. Drain and rinse under cool water.
Meanwhile, pat the chicken dry with paper towels and season evenly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute. Add the chicken and cook, flipping once, until browned and cooked through, about 5 minutes per side. Transfer to a cutting board to cool slightly, then chop into bite-size pieces.
Reduce the heat to medium, add the scallions (reserving some to garnish), plus the ginger and garlic, and cook until caramelized and sticking to the pan, 3 to 4 minutes. Add the frozen vegetables, increase heat to high, season lightly with salt and pepper, and cook, using the moisture from the vegetables to scrape up any bits sticking to the pan, until the excess water is cooked off and the steaming switches to sizzling, 3 to 5 minutes. Stir in the sesame seeds and cook until aromatic, about 1 minute.
Add the pasta and stir until evenly coated in the oil, vegetables and aromatics. Add the soy sauce, vinegar, honey and chicken; stir until well combined.
Divide among plates and garnish with reserved scallions. If desired, serve with ketchup alongside or on top.
Rinsing the cooked noodles is a normal step in preparing Chinese noodle dishes, where you *don't* want the starch from the noodles to gum up the dish and you *do* want the noodles to be cool before adding to the wok/pan for later stir-fry.
NEVER rinse cooked pasta! OMG, I can't believe people do this. First, it's unnecessary: it's just been in boiling water; why are you rinsing water with water? Second, you're rinsing off the starch, which is an essential pasta ingredient, not only for taste, but so that any sauce or condiment you put on it will adhere to it. And never just put cooked pasta aside with no oil on it, or keep it separate from whatever sauce you're using. It will turn into a gloppy, gluey mess.
Delicious. I followed the recipe but had a 16 oz bag of frozen mixed veggies and it was perfect. The addition of ketchup at the end seals the deal. I'll be making this on repeat. I have a family of four and it was the perfect amount with enough leftovers for a couple of servings (lunch tomorrow, yum!!!).
Rinsing pasta can be appropriate under certain conditions. In this recipe, the pasta is rinsed to cool it down and stop it from cooking further.
yum my Bengali mom makes this too! she never rinses the noodles. she also sautés some green chilies with the ginger and garlic, and also adds cut and lightly steamed potatoes with the other veggies. mushrooms taste so good in this!
The pasta is still cooking when you turn off the heat, when you carry it to the sink to dump it into the colander, when you set it down afterwards. So just do all of that a little sooner. I still say never rinse pasta.
The choice to rinse or not rinse your pasta depends on your ultimate goal. If your goal is to help emulsify any fats into a sauce, then, yes, do not rinse your pasta. Leave it wet, even reserving the starchy water to aid in the formation of the sauce. If your goal is to substitute pantry-staple spaghetti for fresh lo-men noodles, then you should rinse the pasta. This dish should be loose, the noodles separate.
In all the “To Rinse Or Not To Rinse” back and forth, why did no one mention the assault rinsing pasta is to drain lines? Scoop the pasta into an ice bath if you want to cool it down. But you should never throw that starchy muck down your drains.
This was great and very cost effective. Will try this with rice next time.
Sohla! This was/is fabulous! Only change I made was using Heinz Chili Sauce instead of Ketchup. Keep these old family recipe coming!!
Reminds me of growing up eating Cocola noodles in Bangladesh in the evenings for nasta. Definitely a nostalgia bomb flavor wise!
Yes. You DO want to rinse the spaghetti after it is cooked to make this dish. For folks who say "never" do this, please watch the video of Sohla making this. You'll find it item 3 in the 4 dish demo (@ 15:30). My 100% Italian heritage hubby would usually be in the "never" camp but for a dish like this, even he drops the objection. My brother who loves Asian flavors and also ketchup would "thumbs up" this combo. https://www.youtube.com/watch?v=9JhOI1vLHSo&t=959s
I saw this on the cbs morning show and I was excited to try it and i loved how easy it was to make and how tasty it was. Definitely will be on my go to last minute dinner recipe.
Used a bag of rainbow slaw and a bag of extra fine egg noodles
This is a great recipe! How rare to come across this kind of fusion to find it so delicious and adaptable. Add a jalapeño, chopped celery, sliced mushrooms. Don’t stint on the ketchup!
I made this with olive oil and the finished product was very tasty but too oily. I will make this again but will cut the oil slightly or try a different fat.
Added some hoison sauce and sweet chili sauce and it was very good. No other subs
Expanded the content with 16 oz spaghetti, 2 lbs of chicken thighs and a 28 oz bag of frozen mixed vegetables. Also sauteed a large spanish onion, 8 cloves of garlic and one third of a cup of finely minced fresh ginger. No honey or ketchup. Added chili crunch at the end. This fed four very hungry people with seconds for all.
The choice to rinse or not rinse your pasta depends on your ultimate goal. If your goal is to help emulsify any fats into a sauce, then, yes, do not rinse your pasta. Leave it wet, even reserving the starchy water to aid in the formation of the sauce. If your goal is to substitute pantry-staple spaghetti for fresh lo-men noodles, then you should rinse the pasta. This dish should be loose, the noodles separate.
I thought this was just ok. I like very flavorful dishes and had to amp up the flavors in this dish with a bit of chile crisp, sesame oil, and more soy sauce and rice vinegar. Probably won’t make again.
Rinsing pasta can be appropriate under certain conditions. In this recipe, the pasta is rinsed to cool it down and stop it from cooking further.
The pasta is still cooking when you turn off the heat, when you carry it to the sink to dump it into the colander, when you set it down afterwards. So just do all of that a little sooner. I still say never rinse pasta.
Do the frozen vegetables cook in 3 to 5 minutes that is specified here? I assume not but of course I could be wrong.
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