2-3 Tbsp. fresh ginger, finely grated⅓ cup soy sauce¼ cup rice wine2 tsp. Chili Pepper Oil1 Tbsp. vegetable oil1½ lb. boneless skinless chicken breast halvesSalt and pepper to taste12 oz. dry fettuccini pasta6 cups baby spinach, coarse stems removed
1.Press or squeeze ginger using fine sieve or cheesecloth until 1 Tbsp. of juice is extracted.
2.Mix together ginger juice, soy sauce, rice wine, and Chili Pepper Oil.
3.Heat vegetable oil in large frying pan on medium.
4.Pat chicken dry, season with salt and pepper, and place in the frying pan.
5.Pour ½ cup of soy mixture over the chicken.
6.Grill chicken until just cooked through, 4-5 minutes on each side.
7.When cool enough to handle, cut chicken into bite-size pieces.
8.Cook pasta in a large pot of boiling salt water until al dente, about 12 minutes.
9.Add spinach to pasta during last minute of cooking.
10.Drain and transfer to a bowl of cold ice water. When cool, drain well using a colander.
11.Toss pasta and spinach with remaining soy mixture in a large bowl.
12.Serve pasta and spinach topped with chicken pieces.