Chicken, Whistle While You Wok

By fireandfrost

Ingredients

• Sauce:
• 8 oz uncooked whole wheat rotini pasta
• 1/2 cup orange juice
• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch
• 1 tablespoon grated gingerroot
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 4 large boneless, skinless chicken breasts, cut into strips or cubes
• 2 cups broccoli florets
• 2 cups halved medium-sized mushrooms
• 1 large red bell pepper, cut into strips
• 1/2 cup frozen green peas
• 1/3 cup coarsely chopped green onions
• 10 fresh basil leaves, coarsely chopped

Preparation

Step 1

Cook pasta, drain, rinse with cold water and drain again. Set aside.

Whisk together all sauce ingredients in a medium bowl. Set aside.

Spray a large, non-stick wok with cooking spray and place over high heat. Add chicken and cook, stirring often, until chicken is lightly browned on the ouside but still pink in the center. Add broccoli, mushrooms, and red pepper. Cook and stir until veggies are tender-crisp, about 6 minutes. Add 1/4 cup water to prevent sticking, if necessary. Add peas and onions. Cook 1 more minute. Add sauce and basil. Continue cooking until sauce is bubbly and has thickened about 1 minute. Add rotini and cook 1 more minute, just until rotini is heated through. Serve hot.