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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used Ingredients:
8 ounces angel hair pasta |
1 1/2 tablespoons soy sauce |
1 tablespoon vinegar, preferably rice wine |
2 teaspoons sesame oil |
3 cloves garlic, minced |
1 lb boneless chicken breast, cut in strips |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon sesame seeds |
1 tablespoon oil, preferably peanut |
1 (15 ounce) can baby corn, drained and cut into bite-size pieces |
4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.) |
soy sauce, for serving (optional) |
Directions:
1. Cook and drain pasta according to package and set aside.
2. Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
3. Sprinkle both sides of chicken with salt and pepper.
4. In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
5. Remove from heat and set aside.
6. In same skillet, heat peanut oil over medium heat.
7. Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
8. Add chicken, cook, stirring, until no longer pink, about 6 minutes.
9. In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
10. Toss well.
11. Sprinkle with reserved sesame seeds.
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