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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I had a craving for stir fry but just couldn't seem to find a recipe made with veggies my family liked. Maybe its a combo your family likes too! Ingredients:
1 tablespoon sweet-hot mustard |
1/4 cup tamari (dark soy sauce) |
1/2 cup vegetable stock or 1/2 cup chicken stock |
2 teaspoons sesame oil |
2 boneless skinless chicken breasts, sliced very thinly |
1/2 teaspoon red pepper flakes |
16 ounces linguine |
2 tablespoons vegetable oil |
1 carrot, cut into matchsticks |
2 small zucchini or 1 large zucchini, cut into large matchsticks |
1 bell pepper, sliced thinly |
1 large onion, sliced thinly into moons |
1/2 cup snow peas |
1 tablespoon fresh ginger, peeled and grated |
Directions:
1. Start water boiling for pasta.
2. Combine mustard, tamari, chicken stock, and sesame oil and set aside.
3. Heat a large non stick skillet over medium to medium high heat.
4. Add 2 tablespoons veggie oil.
5. Add crushed red pepper flakes to the oil, then the sliced chicken.
6. Season with salt and pepper.
7. Cook chicken 2 minutes then turn.
8. Add pasta to water when it starts to boil.
9. Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins).
10. When pasta is al dente drain and add to chicken-veggie mixture.
11. Pour sauce over top of noodles and stir.
12. Let cook for 1-2 mins or until sauce is absorbed.
13. (I often make this with just 8 oz of noodles to lighten it up a bit- Still fabulous!).
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