Chinese Chicken and Noodles
Sesame oil, soy sauce, rice vinegar, and chicken broth provide a perfect Chinese sauce for this chicken and noodle dish.
Serves: 4 servings
- 8 ounces linguine or fettuccine pasta
- 12 ounces boneless skinless chicken breasts
- 2 teaspoons peanut or vegetable oil (optional)
- 1 1/2 teaspoons crushed fresh garlic
- 1 1/2 teaspoons freshly grated ginger root, or 1/2 teaspoon ground ginger
- 1 small red bell pepper, cut into thin strips
- 1 cup sliced fresh mushrooms
- 2 cups (packed) chopped bok choy or napa cabbage
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons dark brown sugar
- 1 1/2 teaspoons sesame oil
- 1/4-1/2 teaspoon crushed red pepper
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, place 1 tablespoon of the chicken broth and all of the cornstarch in a small dish, and stir to dissolve the cornstarch. Add the remaining broth and sauce ingredients, and stir to mix well. Set aside.
- Rinse the chicken with cool water, and pat it dry with paper towels. Cut the chicken into bite-sized pieces.
- Coat a large nonstick skillet with nonstick cooking spray or with the oil, and preheat over medium-high heat. Add the garlic, ginger, and chicken, and stir-fry for about 4 minutes, or until the chicken is nicely browned and no longer pink inside.
- Add the red pepper and mushrooms to the skillet mixture, and stir-fry for 1 to 2 minutes, or until the vegetables are almost crisp-tender. Periodically place a lid over the skillet if it begins to dry out. (The steam released from the cooking vegetables will moisten the skillet.) Add a few teaspoons of water or broth if needed.
- Add the bok choy or cabbage to the skillet, and stir-fry for another minute, or until the bok choy starts to wilt and the vegetables are crisp-tender. Again, add a little water or broth if the skillet becomes too dry.
- Reduce the heat under the skillet to medium, and add the pasta. Stir the sauce, and pour it over the skillet mixture. Gently toss the mixture for a minute or 2, or until the sauce thickens. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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