Average Rating: 4.375TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 4 ounces uncooked angel hair pasta
- 2 teaspoons cornstarch
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons canola oil, divided
- 2 cups fresh broccoli florets
- 1 cup julienned carrots
- 1/4 cup salted peanuts, finely chopped
Instructions
- 1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
- 2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.
- 3. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
- 4.
Nutrition Facts
1-1/2 cups: 402 calories, 15g fat (2g saturated fat), 63mg cholesterol, 861mg sodium, 35g carbohydrate (6g sugars, 4g fiber), 32g protein.