2-3 Tbsp. fresh ginger, finely grated
⅓ cup soy sauce
¼ cup rice wine
2 tsp. Chili Pepper Oil
1 Tbsp. vegetable oil
1½ lb. boneless skinless chicken breast halves
Salt and pepper to taste
12 oz. dry fettuccini pasta
6 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.