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Ingredients
- 8 * 8 ounces bow-tie pasta
- 2 * 2 teaspoons olive oil (optional)
- 1 * 1 pound boneless, skinless chicken breasts
- 1 * 1 cup water
- 2 * 2 tablespoons cornstarch
- 2 * 2 tablespoons reduced-sodium soy sauce
- * sesame or peanut oil
- 1 * 1 pound sugar snap peas or snow peas, cut into 1" pieces
- 1 * 1 green bell pepper, cut into 1" pieces
- 1 * 1 red bell pepper, cut into 1" pieces
- 1/2 * 1/2 cup canned sliced water chestnuts
- 8 * 8 scallions, cut into 1" pieces
- 1 * 1 stalk celery, thinly cut on the diagonal
- 1 * 1 tablespoon grated fresh ginger
- 1 * 1 clove garlic, minced
- 1/4 * 1/4 cup minced fresh cilantro
- Alternate
- Replace the chicken with thin strips of round steak, lean pork, or whole shrimp. Use other vegetables, such as yellow squash, mushrooms, cucumbers, carrots, or baby corn.
Details
Preparation
Step 1
Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Do not overcook. Drain. If desired, in a large nonstick skillet or wok, heat the olive oil over medium heat. Add the noodles and cook for a few minutes to lightly brown. Transfer to a platter and keep warm.
2.
Meanwhile, place the chicken between sheets of wax paper. Use a mallet to lightly pound the breasts to a uniform thickness, about 1/2". Cut into bite-size pieces.
3.
In a cup, combine the water, cornstarch, and soy sauce until smooth. Set aside.
4.
In the skillet or wok, heat 1 1/2 teaspoons of the sesame oil over medium heat. Add the chicken and cook, stirring constantly, for 4 minutes, or until opaque. Remove with a slotted spoon and keep warm.
5.
Add the remaining 1 1/2 teaspoons sesame oil to the pan. Add the peas, green and red bell peppers, water chestnuts, scallions, celery, ginger, and garlic. Cook, stirring constantly, for about 4 minutes, or until the vegetables are crisp-tender.
6.
Return the chicken to the pan and cook, stirring constantly, for 1 minute.
7.
Add the cornstarch mixture to the pan. Cook, stirring, for 2 minutes, or until the sauce thickens. Stir in the cilantro. Serve over the warm pasta.
Nutritional Facts per serving
CALORIES 323.8 CAL
FAT 5.6 G
SATURATED FAT 1 G
CHOLESTEROL 43.9 MG
SODIUM 244.6 MG
CARBOHYDRATES 42.3 G
TOTAL SUGARS 6.8 G
DIETARY FIBER 4.9 G
PROTEIN 25.9 G
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