Chicken Chinoise With Angel Hair Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| 10 ounces boneless skinless chicken breasts, partially frozen | ||
| 3 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon + 1 teaspoon vegetable oil | ||
| Cornstarch | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 medium carrot, diagonally sliced | ||
| Chinese Cabbage | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Scallions | 4 | |
| Bell pepper | 1/4 Cup (16 tbs), thinly sliced | |
| 4 1/2 ounces angel hair pasta, cooked and drained | ||
Directions
1. Cut chicken crosswise into very thin slices; set aside.
2. In a 2 1/2-quart casserole, combine soy sauce, oil, cornstarch, sugar, ginger and 2 tablespoons water. Add carrot, bok choy and garlic; microwave, covered, on High 1-2 minutes.
3. Add chicken and scallions; microwave, covered, on High 2-3 minutes, until chicken is no longer pink. Sprinkle with bell pepper; let stand, covered, 1 minute to wilt pepper. Add pasta; toss to combine.
2. In a 2 1/2-quart casserole, combine soy sauce, oil, cornstarch, sugar, ginger and 2 tablespoons water. Add carrot, bok choy and garlic; microwave, covered, on High 1-2 minutes.
3. Add chicken and scallions; microwave, covered, on High 2-3 minutes, until chicken is no longer pink. Sprinkle with bell pepper; let stand, covered, 1 minute to wilt pepper. Add pasta; toss to combine.
Chef
