|200 g||Whole wheat spaghetti|
|2 tbsp||Vegetable oil, divided|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into strips|
|2 cups||Broccoli florets|
|2 cups||Bok choy, roughly chopped|
|1||Carrot, halved lengthwise and thinly sliced on the bias|
|1||Red pepper, thinly sliced|
|1/2 cup||Stir fry sauce|
COOK pasta in a large pot of salted water according to package directions.
HEAT 1 tbsp (15 mL) of oil in a large skillet over medium-high. Add chicken and cook for 8-10 minutes or until golden brown. Remove from the skillet and set aside. Heat the remaining oil in the same pan and add vegetables. Stir-fry for 4-5 minutes or until tender crisp. Return the chicken to the pan. Add the noodles to the skillet and toss to combine. Pour the stir-fry sauce over top and toss to coat. Cook for 1-2 minutes longer to heat through.
Sauce recipe – 1 tbsp (15 mL) Minced garlic
1 tbsp (15 mL) Minced ginger
2 tbsp (30 mL) Oyster sauce
1 tsp (5 mL) Sesame oil
2 tbsp (30 mL) Sriracha
1 cup (250 mL) Chicken broth
Whisk together all of the ingredients.
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