Ww Shanghai Chicken and Noodles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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8 points Ingredients:
2 tablespoons rice wine vinegar |
1 lb boneless skinless chicken breast, cut into 1/4 in strips |
1 cup bok choy, shredded |
1/2 cup carrot, shredded |
1 cup snow peas, sliced |
1/2 cup cabbage, any varieties, shredded |
1 cup shiitake mushroom, sliced |
1/2 cup hoisin sauce |
8 ounces cooked linguine, kept hot |
Directions:
1. Coat a wok or a large nonstick skillet with cooking spray. Add rice-vinegar; heat over medium high heat; about 1 minute. Add chicken; stir fry until brown, about 5 minutes. Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes. Note: You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage.
2. Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly, about 3 minutes. Boil and stir 1 minute. Add linguine; toss until well coated and heated through, about 2 minutes.
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