PRODUCT USED

Aloha Shoyu’s Original Blend

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

serving size: 2
prep/cooking time: 45 minutes

  • 2 ea. chicken breast
  • 1/2 lb. spaghetti pasta
  • 2 oz. shallots
  • 1 tbsp garlic
  • 1 cup white wine
  • 1 tbsp Aloha Shoyu’s Original Blend
  • 1 oz Italian parsley
  • 1 oz thyme
  • 1/4 cup capers
  • 1 cup heavy cream
  • 1/4 cup lemon juice
  • 1/2 lb. butter
  • 1/2 cup flour
  • salt/ pepper to taste

DIRECTIONS

  1. Place plastic wrap on cutting board, place chicken breast and fold over plastic wrap. With a kitchen mallet, flatten chicken breast about half inch. Season chicken breast with salt and pepper, then dread in flour on both sides.
  2. In a pot of boiling water, place spaghetti pasta in the water and boil for eight minutes. Once pasta is done place it in a slotted colander and cool off with cold water. Drain and keep on the side.
  3. In a hot pan with oil, sauté chicken breast for a minute on both sides till gold brown. Then remove from pan, and set aside.
  4. In the same pan, sauté Shallots, garlic, and thyme for a minute. Then deglaze pan with white wine. On low heat cook until liquid is reduced by half. When white wine is reduced, add Aloha Shoyu’s Original Blend, and lemon juice. Simmer until reduced by half.
  5. When liquid mixture is reduced add in heavy cream, and capers, then simmer until cream gets to a syrupy consistency. Add chicken back to the pan until its fully cooked. Once chicken is fully cooked remove from pan and set aside on a plate. Fold in cold butter, and slowly stir into the sauce. While sauce is simmering add in spaghetti pasta, Italian parsley, and fold into the sauce.
  6. To Plate. place pasta in center of plate, then place chicken breast on top of pasta, and garnish with extra Italian parsley.
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PRODUCT USED IN THIS RECIPE

ORIGINAL BLEND SOY SAUCE

This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

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LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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