"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken Perciatelli, by Kathy Smith, is from Only the Best,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Perciatelli pasta Cut sup chicken breasts Peanut oil Pea pods Onions Tomato Bok choy leaves Mushrooms Black pepper Kikoman Oriental barbecue sauce
Cook pasta, drain. Saute chicken pieces in peanut oil. Add onions and other desired vegetables. Cook until firm. Add pasta. Add sauce and pepper to taste. Chill well. Note: Use Wok and quickly stir fry.
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