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 ginger root
- 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 julienne carrots
- 1/4 cup salted peanuts, finely chopped.
Directions
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
- 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.
- 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.
Yield: 4 servings
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